Fritters En Surprise

Take eight middling-sized apples, pare, and leave on the stalks; cut off about a fourth part of the stalk end of each apple, and scoop out the inside of each piece, so as to form a sort of cup with a lid; put them to soak for two hours in a glass of brandy with a little lemon-peel and cinnamon; at the end of that time take them out, drain, and fill each apple with apricot marmalade, or frangipane; mix up I a little flour and white of egg to cement the tops of the apples to the other parts; dip them in batter and fry them. When they are of a proper color, glaze and serve them.

Fritters Mignon

Put two good spoonfuls of flour into a stewpan, and mix it with the whites and yolks of two eggs, a little salt, two ounces of sugar, some lemon-peel grated, half a tea-spoonful of milk, and half a tea-spoonful of cream; stir it over a slow fire, and, when done and well thickened, spread the cream upon a floured dish, shake flour over it, and, when cold, cut it into bits with a paste-cutter, dip each bit into a paste made with two spoonfuls of flour, a spoonful of brandy, and a little salt, mixed with two eggs; fry the fritters, and serve, glazed with sugar and a salamander.

Royal Fritters

Put a quart of new milk into a saucepan, and as soon as it begins to boil, pour in a pint of white wine; then take it off, and let it stand five or six minutes, skim off the curd, and put it into a basin; beat it up well with six eggs, and season it with nutmeg; then beat it with a whisk, and add flour sufficient to give it the proper consistence of batter. Put in some sugar and fry them quick.

Souffles Fritters

Make some flour and beer into a batter that will flow a little; take a little of it out with a spoon, throw it into a frying-pan with boiling oil; the moment it rises, take it out, and proceed in the same way till all the batter is used; then sprinkle them with salt, and serve.

Fromage Cuit

Cut half a pound of Cheshire cheese into thin bits, and pound it in a mortal-; add by degrees the well-beaten yolks of two, and the white of one egg, and half a pint of cream; mix it well together and bake it for ten or fifteen minutes.

Frost Or Icing For Cakes

Beat till very light the whiles of four eggs, and add gradually three-quarters of a pound of double-refined sugar, pounded and sifted through a lawn sieve; mix in the juice of half a lemon; beat it till very light and white; place the cake before the fire, pour over it the icing, and smooth over the top and sides with the back of a spoon.

Froth To Put On Cream, Custard, Or Trifle

Sweeten half a pound of the pulp of damsons, or any other sort of scalded fruit; put to it the whiles of four eggs beaten, and beat the pulp with them till it will stand as high as you wish, and being put on the cream, &.c. with a spoon, it will take any form; it should be rough, to imitate a rock.

Fritters

Seven eggs.

Half a pint of milk.

A salt-spoonful of salt.

Sufficient flour to make a thick batter.

Beat the eggs well and stir them gradually into the milk. Add the salt, and stir in flour enough to make a thick batter. They must set an hour to rise.

* Or three quarters of a pound of beef-suet, chopped very fine. Mix the suet at once with the flour, knead it with cold water into a stiff dough, and then roll it out into a large thin sheet. Fold it up and roll it again.

Fry them in lard, and serve them up hot.

Eat them with wine and sugar.

They are improved by stirring in a ta-ble-spoonful of yeast.

These are excellent with the addition of cold stewed apple, stirred into the mixture, in which case use less flour.

Oyster Fritters are made by putting a large oyster in the middle of each fritter, while frying. They are very fine.