With fritter batter a number of good desserts are made, which, if properly fried, will be entirely free from grease, and perfectly wholesome.
1 tablespoonful of oil.
1 cupful of flour.
½ cupful of cold water.
1 saltspoonful of salt.
Stir the salt into the egg-yolks; add slowly the oil, then the brandy and the sngar; the brandy may be omitted if desired, and if so, use two tablespoonfuls of oil instead of one. When well mixed stir in slowly the flour, and then the water, a little at a time. Beat it well and set it aside for two hours (it is better to let it stand longer); when ready to use, stir in the whites of the eggs beaten to a stiff froth. The batter should be very thick and of the consistency to coat completely the article it is intended to cover. If not soft enough add the white of another egg.
Cut firm apples crosswise into slices one quarter of an inch thick. With a biscuit-cutter stamp them into circles of uniform size; sprinkle them with orange sugar (see page 391), and moisten them with brandy. Let them stand to soak for ten minutes, then dry one or two at a time on a napkin; dip them in batter, using care to have them completely coated, and drop them into hot fat (see frying, page 72). Fry to an amber color; lift them out on a skimmer and dry on paper in an open oven until all are fried; then roll them in sugar and serve on a folded napkin, the slices overlapping. Fry only two at a time, so they can be kept well apart. Serve with a sauce flavored with brandy or sherry.
Out the fruit in half; sprinkle with sugar moistened with maraschino, and roll them in powdered macaroons before dipping them in the batter. Fry as directed above. Well-drained canned fruit may also be used for fritters.
Cut the oranges in quarters; take out the seeds and run a knife between the pulp and peel, freeing the orange and leaving it raw. Roll them in powdered sugar and dip in batter before the sugar has time to dissolve; fry as directed for apple fritters.
Make a biscuit dough as given on page 352; turn it on a floured board and let it rise until light, then roll it one eighth of an inch thick and cut it into circles with a fluted patty-cutter. Put a teaspoonful of jam in the center of a circle. Wet the edges and cover with a second circle; press the edges lightly-together and fry in hot fat.
Put a cupful of water in a saucepan; when it boils add one tablespoonful of butter; when the butter is melted add one cupful of flour and beat it with a fork or wire whip until it is smooth and leaves the sides of the pan. Remove from the fire and add three eggs, one at a time, beating vigorously each one before adding the next. Let it stand until cold. When ready to serve, drop a spoonful at a time into moderately hot fat and fry for about 15 minutes. Take out on a skimmer and dry on brown paper. The batter will puff into hollow balls. If the fat is very hot it will crisp the outside too soon and prevent the balls from puffing. Fry only a few at a time, as they must be kept separated. Sprinkle with powdered sugar and pile on a folded napkin. Serve with lemon sauce made as follows.
Lemon sauce: Strain the juice of one and a half lemons; add one cupful of powdered sugar, then a half cupful of boiling water.
1 cupful of milk.
1 heaping tablespoonful of butter.
½ cupful of flour. 3 eggs.
Put the milk in a double boiler; when hot add the butter. Let the milk boil; then add the flour, and beat it hard until it leaves the sides of the pan; then remove from the fire and stir in gradually the eggs, which have been well beaten, the yolks and whites together, and a dash of salt. Continue to beat the batter until it is no longer stringy. Turn it into a warm greased pudding-dish, and bake in a moderate oven thirty to thirty-five minutes. It should puff up like a cream cake, and have a thick crust. Serve as soon as it is taken from the oven, or it will fall. The batter may stand some time before baking if convenient. It may be baked in gem-pans fifteen to twenty minutes if preferred. Serve with plain pudding or hard sauce.