Comprising Apple Fritters. Pine Apple Fritters. Orange Fritters. Peach Fritters. Spanish Puffs.

Custard Fritters. Princess Fritters. Portuguese Fritters. German Fritters. Diavolini.

1332. Apple Fritters

Cut the apples in rather thick slices, scoop out the cores with a tin-cutter, then pare off the rind, and place the pieces of apples in a basin with a small glass of brandy, a table-spoonful of sugar, and some grated peel of lemon or orange, letting them steep in this for several hours, if possible. When about to send the fritters to table, throw the pieces of apple into a basin containing some light-made batter (No. 232), then take them out one at a time, and drop them into some heated hog's-lard, to be fried of a light color; when they are done, drain them on a sheet of paper, break off all the rough parts, place the fritters on a baking-sheet, shake some fine sugar upon them, glaze them with the red-hot salamander, and serve.

Note. - Pear fritters are made in the same manner as the above.

1333. Custard Fritters

Peel the pine apple without waste; if it is small, cut it into slices in the same manner as apples; but if the fruit happens to be large, it should be cut up in pieces about the size of a finger; these must be then steeped with a glass of maraschino and a spoonful of pounded sugar, in a basin for several hours, previously to their being fried in batter; this should be mixed with cream. In other respects, finish these as directed for apple fritters.

1334. Orange Fritters

Choose some thin-skinned oranges, peel them, divide them into quarters, remove the pips, and then put them to steep in a basin with a glass of brandy, a spoonful of sugar, and some grated rind of orange. Previously to frying the fritters, drain the pieces of oranges from the brandy, etc., throw them into some light-made batter (No. 232), then take them out one by one, drop them gently into some heated hog's lard, and fry them of a light color; finish these in the usual manner.

1335. Peach Fritters

Cut the peaches into quarters, remove the skins, and put them to steep in a basin with a glass of noyeau and a spoonful of sugar; then fry them in batter, as directed in the foregoing cases.

Note. - Fritters of apricots and large plums are prepared as the above; brandy being used instead of liqueur, to steep the fruit in.

1336. Spanish Puffs

Prepare some petits-choux paste (No. 1291). Next, cut a sheet of foolscap-paper into four pieces, spread these with butter, and then take up as much of the paste as will stand in a small tea-spoon ; press it out in rows on the paper, in the form of round balls : this should be done just before frying them. When about to send to table, take hold of the sheets of paper containing the puffs, at one corner, and as they are immersed in the hot hog's-lard, shake them gently off the paper; fry them of a light color, and when done, drain them on a wire-sieve covered with paper to absorb any grease : some fine sugar must then be shaken over them, previously to their being dished up on a napkin, in a conical form.