JELLY FRITTERS

Make a batter of two eggs, a pint of milk, and a pint bowl of wheat flour or more, beat it light; put a tablespoonful lard or beef fat in a frying or omelet pan, add a salt spoonful of salt, make it boiling hot, put in the batter by the large spoonful, not too close; when one side is a delicate brown, turn the other; when done, take them on to a dish with a doily over it, put a dessert spoonful of firm jelly or jam on each and serve.