1337. Custard Fritters

Ingredients: - One pint of cream, ten yolks of eggs, one ounce of potato-flour, six ounces of sugar, a little cinnamon and grated lemon-peel.

Mix the above ingredients together in a basin, after having first boiled the cinnamon and lemon in the cream; strain the whole through a sieve, and then pour the custard into a plain mould, previously spread with butter : steam the custard in the usual manner, and when done, allow it to become cold, preparatory to its being cut up into slices about half an inch thick, and then divided into squares, of about two inches each : place these on a dish, and sprinkle them with a little cinnamon-powder, and a spoonful of brandy. When about to send to table, dip each piece of custard separately in some light-made batter (No. 232), then drop them into some hot hog's-lard, and fry them of a light color; when done, drain them on a sheet of paper, break off any rough parts, sugar them, glaze them over with the red-hot salamander, and dish them up on a napkin.

Note. -This kind of fritter may be varied by changing the flavoring, and also by adding a proportionate quantity of either grated chocolate, pulverized almonds essence of coffee, or lightly-burnt sugar.

1337a. Princess Fritters

This kind of fritter is prepared from the remains of Brioche, Baba, Savarin, Compiegne cake, or Kouglauff; which ever of the foregoing happens to be used for the specified purpose, should be first cut up into slices a quarter of an inch thick, and then again cut out into small circular shapes with a tin-cutter, about the diameter of a five-shilling piece ; place these in a sautapan previously strewn with orange sugar, and pour over them sufficient cream to cover them, shake some more orange sugar over the entire surface, and when about to fry the fritters, dip each separately in very light and delicately-made frying-batter. When these fritters are fried crisp, let them be brightly glazed with sifted sugar and the red-hot salamander; and, after being dished up, pour some apricot-jam, diluted with a little orange flower-water, round the base, and serve.

1337b. Portuguese Fritters

Ingredients : - Eight ounces of Carolina rice, four ounces of sugar, two ounces of fresh butter, a quart of milk, a small stick of cinnamon, and a pound-pot of orange-marmalade, and six eggs. Thoroughly pick and wash the rice, and then place it in a convenient-sized stewpan, together with the sugar, butter, milk and cinnamon; allow the whole to simmer very gently by the side of a slow fire, until the whole of the milk is absorbed by the rice, when, if the simmering has been gradual and slow, the grains of rice will be satisfactorily done. Next add the orange-marmalade, and the yolks of the six eggs; stir the whole over a quick stove-fire until the eggs are set firm in the preparation ; it must now be turned out upon a clean dish or baking-sheet, and spread equally to about a quarter of an inch in thickness, and when this has become cold, must be cut out in oblong shapes, which, after being first dipped in light frying-batter, are to be fried crisp, glazed with cinnamon-sugar, and dished up on a napkin.

1337c. Diavolini

Ingredients: - Eight ounces of ground rice, four ounces of sugar, a quart of milk, two ounces of butter, a tea-spoonful of essence of ginger, six eggs, one pound of preserved ginger.

Mix the rice, sugar, milk and butter together in a stewpan, and stir the produce over a stove-fire until it thickens; it must then be removed from the fire, and after being worked quite smooth, and the lid being put on the stewpan, set it either in the oven or over a slow ash-lire to finish doing; this will be effected in about half an hour. The rice must now be removed from the fire, and the preserved ginger previously cut into very small dice-like shapes, the essence of ginger and the six yolks of eggs, being added thereto, stir the whole over a quick fire until the eggs are set firm in the rice, and then finish the fritters as directed in the preceding article; using plain sugar to glaze them.

1337c. "German" Fritters

Divide one pound of Brioche-paste into twenty-four equal parts; next, mould these into small finger-shapes, and bake them of a very light color. These fingers must now be placed in a deep sautapan, and a pint of cream, previously boiled with a stick of vanilla in it, is to be poured over them, and they are to be allowed to soak therein until quite cold; after which they must be bread-crumbed by being first dipped in beaten egg, and then rolled in the bread-crumbs. About twenty minutes before the fritters are required to be served, fry them of a bright light color, in heated hog's-lard, shake some vanilla sugar over them, and when neatly piled on a napkin, send to table quite hot.