Sweetmeat Fritters

Having boiled a large beet till it is tender all through, and scraped off the outside, cut the beet into pieces, and pound them in a marble mortar till you have extracted the juice. Then stir into a quart of milk enough of the beet-juice to give it a deep red colour. Beat seven eggs till very smooth and light, and stir them gradually into the milk; alternately with a pint and a half of sifted flour. The red colour will look paler after the egg is mixed with the milk. If you find it too pale, add more beet-juice. Have ready some boiling lard in a frying-pan over the fire; and when it has ceased to bubble, and the surface has become smooth, put in the mixture by spoonfuls, so as to form round or oval cakes of an equal size, and fry them a light brown. If you find the batter too thin, stir in a very little more flour. As the fritters are done, take them out, on a perforated skimmer, draining the lard back into the frying-pan. Dredge the fritters thickly with powdered sugar, and lay on each some preserved peach, plum, or other sweetmeat. You may heap on every one a table-spoonful or more of marmalade. Send them to table hot.

Green Fritters

Are made as above; but coloured with the juice of spinach, extracted by pounding in a mortar.

Bread Fritters

Pick, wash, and dry half a pound of Zante currants, and having spread them out on a flat dish, dredge them well with flour. Grate some bread into a pan, till you have a pint of crumbs. Pour over the grated bread a pint of boiling milk, into which you have stirred, as soon as taken from the fire, a piece of fresh butter, the size of an egg. Cover the pan, and let it stand an hour. Then beat it hard, and add nutmeg, and a quarter of a pound of powdered white sugar, stirred in gradually, and two table-spoonfuls of the best brandy. Beat six eggs till very light, and then stir them, by degrees, into the mixture. Lastly, add the currants, a few at a time; and beat the whole very hard. It should be a thick batter. If you find it too thin, add a little flour. Have ready over the fire a hot frying-pan with boiling lard Put in the batter in large spoonfuls, (so as not to touch,) and fry the fritters a light brown. Drain them on a perforated skimmer, or an inverted sieve placed in a deep pan, and send them to table hot. Eat them with wine, and powdered sugar.

Instead of currants, you may use sultana raisins, cut half and well floured.

Indian Fritters'

Having beaten eight eggs very light, stir them gradually into a quart of rich milk, in turn with twelve large table-spoonfuls of yellow Indian meal, adding a salt-spoon of salt. When all is in, stir the whole very hard. Have ready over a clear fire, in a pot or a large frying-pan, a pound of fresh lard, boiling fast. Drop the batter into it, a ladleful at a time. If you find the batter too thin, stir into it a little more Indian meal. As the lard boils away, replenish it with more. As fast as they are done, take out each fritter with a perforated skimmer; through the holes of which let the lard drip back into the pot. The fritters must all be well drained. Send them to table hot, and eat them with wine and sugar, or with molasses.

In cooking these fritters, you may drop in three or four, one immediately after another; and they will not run, if the lard is boiling fast, and the batter thick enough, and made with the proper number of eggs.