450. Ojaldas - Spanish

Beat two eggs very light; add a pinch of salt and enough flour to make rather a stiff dough. Knead for ten minutes, roll out and let stand for a few moments; then divide and roll out each piece as thin as possible. Cut into diamond shaped pieces and fry a golden brown in deep fat. Drain and cover with a hot syrup flavored with lemon and cinnamon or honey.

451. Pofesen A Confitures - Austrian

Remove the crusts from thin slices of stale bread and cut into rounds. Soak in sweetened milk, drain, and cover half the pieces with any kind of jam - plum usually. Cover with the remaining rounds, dip each pofesen into beaten egg and fry until brown, on both sides, in butter. Sprinkle with powdered sugar.

452. Poffertges - Dutch

Scald a cup of milk with four tablespoons of butter. Stir in slowly a cup of flour and cook until the dough leaves the sides of the saucepan. Cool a little and beat in, one by one, three eggs and two tablespoons of sugar, beating very hard. Drop teaspoons of the batter into deep hot fat, cooking a few at a time, until golden brown. Drain, pile on a hot dish and cover with a thick fruit syrup.

453. Potato Beignets - French

Beat into a cup of mashed potatoes two beaten eggs, two tablespoons of grated cheese, three tablespoons of flour, a pinch of salt and paprika. After beating hard let stand for an hour; then drop by small spoonfuls into hot fat in a saute pan. When brown and puffed up, drain on paper and serve very hot.

454. Roman Fritters

Sweeten three cups of milk and scald; add a tablespoon of butter and remove from fire. When slightly cool, add the beaten yolks of four eggs. Stir in enough semolina, or fine white cornmeal, to make a firm paste. Add a tablespoon of brandy and set aside to stiffen on a platter. (It should be a quarter of an inch thick.) Cut into circles, dip in flour, fry in deep fat until brown. Drain, dust with powdered sugar and serve, if possible, with gooseberry jam.

455. Schmier Kaese Fritters - German

Rub a cup of fresh cottage cheese smooth with a cup of sour milk and two tablespoons of soft butter. Stir in a level teaspoon of soda, three well beaten eggs and enough sifted flour to make a soft dough. Roll out an inch thick, cut in squares and fry in deep fat. Drain, and serve with any kind of fruit syrup or sauce.

456. Serniky - Russian Fritters

Crumble a cup of rather dry cottage cheese into a bowl and mix with a heaping tablespoon of butter, softened, the well beaten yolks of four eggs, a pinch of salt, one tablespoon of cleaned dried currants and two of flour. Beat all together and put aside for an hour. Sprinkle a pastry board thickly with flour, turn the paste on it, cut small pieces from it and roll under the hand until two inches long and an inch and a half thick. Drop into boiling water and cook until they float (about five minutes) ; then skim out carefully, drain, roll in dried crumbs, and fry brown in butter. Serve hot with cream and sugar.