310. Spanish Fritters

Cut the soft part of bakers' bread in slices a quarter of an inch thick, and of any form you choose. Take a pint of milk or cream, three well beaten eggs, half a tea spoonful of nutmeg and cinnamon mixed, three drops of the essence of lemon, and sugar to the taste, stir all well together and pour over the pieces of bread. When they have absorbed as much of the milk as they will, take them out before they get too soft, and fry them of a nice light brown on both sides.

They may be served with or without sweet sauce.

311. Apple Fritters

One pint of milk, Three eggs, Salt just to taste, As much flour as will make a batter.

Beat the yelks and whites separately, add the yelks to the milk, stir in the whites with as much flour as will make a batter; have ready some tender apples, peel them, cut them in slices round the apple; take the core carefully out of the centre of each slice, and to every spoonful of batter lay in a 14 slice of the apple, which must be cut very thin fry them in hot lard of a light brown on both sides,

312. Orange Fritters

These are made as the above, only a slice of orange is to be substituted for the apple.