Kentish Fritters

Beat up the whites of three eggs and the yolks of six with half a pound of flour, a cupful of milk, and a large teaspoonful of yeast: put the mixture into a jug, cover it, and set it by the fire until the next day, then add to the batter two large apples finely chopped, and fry the fritters as usual.

Whites of eggs, 3; yolks, 6; flour, 8 ozs.; milk, 1 cupful; yeast, 1 teaspoonful: 24 hours.

Plain Common Fritters

Mix with three well-beaten eggs a quarter-pint of milk, and strain them through a fine sieve: add them gradually to three large table-spoonsful of flour, and thin the batter with as much more milk as will bring it to the consistency of cream; beat it up thoroughly at the moment of using it, that the fritters may be light. Drop it in small portions from a spouted jug or basin into boiling lard; when lightly coloured on one side, turn them, drain them well from the lard as they are lifted out, and serve them very quickly. They are eaten generally with fine sugar, and orange or lemon juice: the first of these may be sifted thickly over them after they are dished, the oranges or lemons cut in two, and sent to table with them. The lard used for frying them should be fresh and pure-flavoured: it renders them more crisp and light than butter, and is, therefore, better suited to the purpose.

Eggs, 3; flour, 3 tablespoonsful; milk, 1/4 to 1/2 pint

Fritters Of Cake And Pudding

Cut plain pound, or rice cake into small square slices half an inch thick; trim away the crust, fry them slowly a light brown, in a small quantity of fresh butter, and spread over them when done a layer of apricot-jam, or of any other preserve, and serve them immediately. These fritters are improved by being moistened with a little good cream before they are fried: they must then be slightly floured. Cold plum-pudding sliced down as thick as the cake, and divided into portions of equal size and good form, then dipped into batter, and gently fried, will also make an agreeable variety of fritter.

Mincemeat Fritters

With half a pound of mincemeat mix two ounces of fine bread-crumbs (or a tablespoonful of flour), two eggs well beaten, and the strained juice of half a small lemon. Mix these well, and drop the fritters with a dessertspoon into plenty of very pure lard or fresh butter; fry them from seven to eight minutes, drain them on' a napkin or on white blotting paper, and send them very hot to table: they should be quite small.

Mincemeat, 1/2 lb.; bread-crumbs, 2 ozs. (or flour, 1 tablespoonful); eggs, 2; juice of 1/2 lemon: 7 to 8 minutes.

Venetian Fritters

(Verygood.) Pick, wash, and drain three ounces of whole rice, put it into a full pint of cold milk, and bring it very slowly to boil; stir it often, and let it simmer gently until quite thick and dry. When about three parts done, add to it two ounces of pounded sugar, and one of fresh butter, a grain of salt, and the grated rind of half a small lemon. Let it cool in the saucepan, and when only just warm mix with it thoroughly three ounces of currants, four apples, chopped fine, a teaspoonful of flour, and three large or four small well-beaten eggs. Drop the mixture in small fritters, fry them in butter from five to seven minutes, and let them become quite firm on one side before they are turned: do this with a slice. Drain them as they are taken up, and sift white sugar over them after they are dished.

Whole rice, 3 ozs.; milk, 1 pint; sugar, 2 ozs.; butter, 1 oz.; grated rind of 1/2 lemon; currants, 3 ozs.; minced apples, 4 ozs.; flour, 1 teaspoonful; a little salt; eggs, 3 large or 4 small; 5 to 7 minutes.

Fritters Of Spring Fruit

The rhubarb for these should be of a good sort, quickly grown, and tender. Pare, cut it into equal lengths, and throw it into the French batter of page 113; with a fork lift the stalks separately, and put them into a pan of boiling lard or butter: in from five to six minutes they will be done. Drain them well and dish them on a napkin, or pile them high without one, and strew sifted sugar plentifully over them: they should be of a very light brown, and quite dry and crisp. The young stalks look well when left in their entire length, and only slightly encrusted with the batter, through which they should be merely drawn.

5 to 6 minutes.

Apple, Peach, Apricot, Or Orange Fritters

Pare and core without dividing the apples, slice them in rounds the full size of the fruit, dip them into the same batter as that directed for the preceding fritters; fry them a pale brown, and el them be very dry. Serve them heaped high upon a folded napkin, and' strew sifted sugar over them. After having stripped the outer rind from the oranges, remove carefully the white inner skin, and in slicing them take out the pips; then dip them into the batter and proceed as for the apple fritters. The peaches and apricots should be merely skinned, halved, and stoned before they are drawn through the batter, unless they should not be fully ripe, when they must first be stewed tender in a thin syrup 8 to 12 minutes.

Potato Fritters. (Entremets.)

See directions for potato puddings. The same mixture dropped in fritters into boiling butter, and fried until firm on both sides, will be found very good.

Lemon Fritters. (Entremets.)

Mix with six ounces of very fine bread-crumbs four of beef suet, minced as small as possible, four ounces of pounded sugar, a small table-spoonful of flour, four whole eggs, well and lightly whisked, and the grated rind of one large or of two small lemons, with half or the whole of the juice, at choice; but before this last is stirred in, add a spoonful or two of milk or cream, if needed. Fry the mixture in small fritters for five or six minutes.