1097. Fritters

Are made of hatter the same as pancakes. Drop a small quantity into the pan, have ready apples pared, sliced, and cored, lay them in the batter and fry them; they may also be made with sliced lemon or currants, the latter is particularly palatable. They should be sent to table upon a folded napkin in the dish; any sweetmeat or ripe fruit will make fritters.

1098. Apricot Fritters

Twelve apricots preserved in brandy, drain, and cut them in half; wrap them in wafers moistened and cut round; dip them in batter, as in receipt 1101, and fry. Sprinkle with sugar, and serve.

1099. Apple Fritters

Take two or three large russeting apples, pare them thin, cut them half an inch thick, lay them on a pie dish, pour brandy over them, let them lie two hours; make a thick batter, using two eggs, have clean lard, and make it quite hot; fry two at a time, a nice light brown, put them on the back of a sieve on paper, sift pounded sugar over them, glaze them with a shovel or salamander; dish on a napkin.

After they are cut in slices take out the core with a small round cutter.

1100. Fritters, Au Blanc

Mix a handful of rice-flour with milk, set on the fire, stir constantly, adding a little cream, sugar, lemon-peel, and orange-flowers; when thickened remove it from the fire; when cold roll it in balls the size of a walnut, dip them in batter, and fry them.

1101. Fritters A L'Anglo-Francaise

Make a batter as follows: - Put into a saucepan one glass and a half of water, two ounces of fresh butter, and a little salt, let it boil, then 6tir in enough flour to make it a firm batter, keep stirring for. three minutes, then turn it into another vessel. Make previously a marrow pudding, while it is cooling prepare your batter, cut the pudding into thin slices, divide again into pieces about two inches long and three quarters of an inch wide, dip them into the batter and fry them, when done drain them, glaze with fine sugar, and serve them as hot as you can.

1102. Currant Fritters, A La Dauphine

Having picked and washed six ounces of dried currants, boil them gently for a minute or two in two ounces of clarified sugar; when cold, put about a quarter of a spoonful of them on each fritter; lay them in rather a hot friture; as soon as they are of a proper colour take them out, drain them on a napkin, sprinkle. them with -fine sugar, and serve them.

1103. Fritters A La Dauphine

Roll out a pound of brioche paste as thin as possible into an oblong square, on one part lay,'a little apart, apricot marmalade, wet slightly the paste round each preserve, then lay over it the plain paste, press down firmly to prevent the marmalade leaving its place while being • cooked; cut out the fritters with a circular paste-cutter about two inches in diameter, flour them but not too much, lay them in a hot friture and the paste will swell them into little balls, as soon as they are a good colour take them out, drain on a napkin, dust on them some powdered white sugar, and serve.