Are either a mixture of fruits, vegetables, meat or poultry combined with flour and eggs to form a batter; or the article enclosed within a batter, then fried crisp, or baked as for eclairs, etc.

Candied Peel Fritters

Candied orange, lemon and citron peel chopped fine and mixed into a stiff batter composed of 1 pound of flour moistened with two-thirds sweet wine and one-third brandy; after all mixed, the whipped whites of ten eggs are stirred in, the mixture is then placed in a forcing bag with large tube, and forced out into boiling fat, fried crisp and done through, taken up, drained, rolled in powdered sugar; served with wine sauce, fruit puree or marmalade. Deviations may be made by using the imported "fruits glaces" such as angelica, poires, cerises, etc.

Fruit Fritters

Blackberries, raspberries, dewberries, strawberries, etc. mixed into a medium stiff batter without breaking the fruit, dropped by spoonfuls into very hot fat, fried, drained; served with a sauce made of the fruit used, the fritter being dusted with powdered sugar.

Spanish Puff Fritters

Made by boiling together 7 ozs. of butter, 2 ozs. of sugar, and one pint of water; when boiling, 9 ozs. of sifted flour is thrown in all at once, and stirred till well cooked, about five minutes, then removed from the fire and ten eggs beaten in one at a time, each egg to be thoroughly incorporated before the next is put in; with the last egg is added a tablespoonful of vanilla extract; dropped in small spoonfuls in medium hot fat they will expand into hollow balls about the size of an orange; room must be allowed to allow of their expansion and for them to roll over; when done, drained; served dusted with powdered sugar, vanilla or wine sauce around.

Queen Fritters

Same as the preceding, but omitting the sugar and vanilla in the mixture; when done, they may be split in the side and filled with pastry cream,

Custard Fritters

-Boiling milk and sugar thickened stiff with cornstarch, some beaten eggs then worked in, flavored with extract poured into shallow pan; when cold, cut into, diamond shapes, breaded, fried; served with custard sauce.

Chocolate Fritters

Same as the preceding, but boiling some chocolate with the milk; served withvanilla cream sauce.

Apple Fritters

Apples peeled, cored, leaving the stalk on, the core hole filled with stiff fruit marmalade; dipped into a stiff batter, slowly fried till done; served dusted with powdered sugar.

Apple Fritters

Large good cooking apples peeled and cored, cut in slices, dipped in batter, fried; served with fruits, rum or wine sauce.

Rice Fritters

Well boiled rice drained and pounded, mixed with eggs, sugar and a little flour; flavored with grated lemon rind, made into flat round cakes with a depression in the centre, fried; served coated with powdered sugar, and the depression filled with marmalade or jelly.

German Fritters

Very light roll dough cut out in thin-flats, little jam placed in centre of one, covered with another flat, allowed to rise, then fried, drained, rolled in powdered sugar and served; also called "Bismarks."

Orange Fritters

Quarters of skinned oranges with the seeds removed blanched in a thick syrup, taken up and drained, then dipped in batter and fried; served with orange sauce made from the syrup they were blanched in.

Confiture Fritters

Also called "beig-nets aux confitures." Fruit marmalade spread between two thin slices of plain cake, then dipped in batter and fried.

Peach Fritters

Halves of peeled fresh fruit or canned ones drained, dipped in batter and fried; served with a thick syrup sauce into which has been worked some peach butter, the fritters dusted with sugar.

Apricot Fritters

Same as the preceding but substituting apricots for peaches; another way is to form a half apricot from rice croquette mixture, and putting the half apricot with it, pinning with a toothpick, dipped in batter and fried, toothpick then removed; served with sauce,

Pineapple Fritters

Slices of cored canned pineapple drained, dipped in batter and fried; served with a wine syrup glace sauce.

Corn Fritters

Cooked corn cut from the cob, or canned corn, pounded, mixed with flour, eggs and butter, seasoned with salt, dropped by spoonfuls in hot fat, fried; served either as a vegetable or garnish.

Parsnip Fritters

The parsnips boiled, then mashed and mixed with flour, eggs and butter, seasoned with salt and white pepper, (the mixture should be medium soft) dropped by spoonfuls in hot fat; when done, served as a vegetable or garnish.