Spanish Fritters

Cut the crumb of a French roll into lengths as thick as your finger; soak them in cream with some nutmeg, pounded cinnamon, sugar, and an egg beaten up in it; when well soaked, fry them in butter of a good brown, and serve very hot.

Prussian Fritters

Stew well a dozen of apples, sweeten them sufficiently; a small bit of cinnamon or a few cloves should be stewed with them. When done enough, set them to cool; have ready some puff-paste rolled thin and cut into rounds about the size of the top of a teacup; lay a teaspoonful of the apple marmalade on one of these pieces, brush round the edges with egg, and lay another piece of paste on the top; press the edges close together, and trim them neatly with a smaller cutter. Proceed thus till you have enough for your dish. Fry them quickly in butter, that they may not become sodden. Arrange them on the dish, after having sifted pounded sugar over them, and passed a salamander over them on both sides.

Rice Fritters

A quarter of a pound of ground rice boiled tender in a very little milk, with a bit of cinnamon, a laurel-leaf, and a small piece of lemon-peel; when done enough take out the seasoning. Grease a stew-pan with a little bit of fresh butter, put in the rice and stir into it two ounces of sugar and the yolks of two eggs. Work it well over the fire till it comes to a paste, then spread it on a well-floured board; when cool throw a little flour on it, cut it in pieces, and roll into small balls or long-shaped rolls; dip them lightly into the beaten yolk of an egg, and then roll them in very fine bread-crumbs; repeat this a second time, then fry them in very hot lard a good brown, shake some powdered sugar over, and serve.