Currant Fritters

Ingredients

4 tablespoonfuls of flour, one teacup of currants, 1/2 pint of milk, 3 eggs - the whites beaten separately.

Method

Mix all well together, and fry quickly in boiling fat. Drain them before the fire on soft paper, pile them high on a dish, and sprinkle with white sugar.

Rhubarb Fritters

Ingredients

3 large tablespoonfuls of flour, 1 egg, 1/2 pint of milk, a small pinch of salt, 3 or 4 sticks of rhubarb - which should be young.

Method

Mix the flour with the milk to a smooth batter, add the salt and egg, previously well beaten. Wipe the rhubarb with a damp cloth, and cut into pieces about two inches long; dip each piece in the batter and fry in boiling lard till of a nice light brown. Drain them on soft paper before the fire, that they may be quite free from fat, and serve piled high on a dish and strewn thickly with powdered sugar.

Bread Fritters

Ingredients

1 pint milk, 1 egg, 1/4 lb. flour, bread, jam.

Method

Make a batter with the milk, egg, and flour. Cut some slices of bread rather thin, in squares or three-cornered pieces, spread half of them with jam and cover with the other slices; dip them into the batter, and fry in boiling lard till of a light brown colour. Serve very hot, piled on a dish, and sprinkled with white sugar.

Orange Fritters

Ingredients

3 or 4 oranges. For the batter: 1/2 lb. flour, 1/2 oz. butter, 1/2 teaspoonful of salt, 2 eggs, and enough milk to make it the proper consistency - not very thin.

Method

Peel the oranges, remove as much of the white skin as possible, and divide each into four pieces, without breaking the thin skin, except to remove the pips; dip each piece of orange in the batter. Have ready a pan of boiling lard or clarified dripping, drop in the oranges, and fry from eight to ten minutes, to a delicate brown. When done, lay them on a piece of blotting-paper to absorb the fat, taking care, however, to keep them hot; pile high on a dish, strew with white sugar, and serve. These fritters are best when fried in a saucepan, as the boiling fat rising closely round them improves the shape.