CHEROKEE RASPBERRY FRITTERS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Timble Estate in Malakoff, Texas in 1994. 18 ounces frozen raspberries 4 cups flour 3/4 cup granulated sugar 3-1/2 teaspoons baking powder 3 cups shortening 5 eggs Thaw berries well then drain off syrup and save. Sift together all dry ingredients. Measure raspberry syrup and add enough syrup to make 1/2 cup. Place shortening in heavy deep kettle and begin heating gradually. Beat eggs with syrup until foamy. Mix quickly into dry ingredients and fold in berries then drop from a tablespoon into hot oil. Turn fritters occasionally. When browned drain on paper towels and serve warm.