Ingredients. - Two large cooked beetroots, six yolks of eggs, two tablespoonfuls of flour, sugar to taste, one teaspoonful of lemon rind, two good pinches of nutmeg, frying batter, frying-fat.

Method. - Pass the beetroot through a fine sieve, sprinkle in the flour, add the yolks of eggs, lemon rind, and nutmeg, and sweeten to taste. Stir over a slow fire for ten minutes, and put aside until cold. Drop the mixture in dessertspoonfuls into the batter, drain slightly, and fry in hot fat until crisp and lightly browned. Drain well, and serve dredged with castor sugar. Another variety of fritters is prepared with cooked beetroots thickly sliced, coated with sweet or savory batter, and fried as directed above.