Fritters Royal

Put a quart of new milk into a saucepan, and when it begins to boil, pour in a pint of sack: take it off, let it stand five or six minutes, skim off the curd, and put it into a bason. Beat it up well with six eggs, and season it with nutmeg. Then beat it with a whisk, and flour sufficient to give it the usual thickness of batter, put in some sugar, and fry them quick.

Currant Fritters Without Eggs

Take half a pint of ale that is not bitter, and stir into it flour to make it pretty thick, with a few currants. Beat this up quick : have the lard boiling ; throw in a large spoonful at a time.

Raspberry Fritters

Grate the crumb of a French roll, or two Naples biscuits; put to either a pint of boiling cream : when this is cold, add to it the yolks of four eggs well beaten. Beat all well together with some raspberry juice; drop them into a pan of boiling lard, in very small quantities. Stick them with blanched almonds sliced.

Tansy Fritters

Pour a pint of boiling milk on the crumb of a penny loaf grated. When cold, add a spoonful of brandy, sugar to the taste, the rind of half a lemon, the yolks of four eggs, and spinach and tansy juice to colour it. Mix this over the fire, with a quarter of a pound of butter, till thick. Let it stand near three hours, and drop it, a spoonful to a fritter, in to boiling lard.

Rice Fritters

Boil a quarter of a pound of rice in milk till it is pretty thick; then mix it with a pint of cream, four eggs, some sugar, cinnamon, and nutmeg; six ounces of currants washed and picked, a little salt, and as much flour as will make it a thick batter. Fry them in little cakes in boiling lard. Serve them with white sugar and butter.

Carrot Fritters

Takf, two or three boiled carrots, beat them with a spoon, and pulp them through a sieve. Put to every carrot two or three eggs ; a little nutmeg; to three carrots put a handful of flour ; wet them with cream, milk, or sack, and add to them as much sugar as will sweeten them. Beat them well half an hour, and fry them in boiling lard. Squeeze over them a Seville orange, and shake some fine sugar over them.

German Fritters

Take some well-tasted crisp apples, pare, quarter, and core them ; take the core quite out, and cut them into round pieces: put into a stewpan a quarter of a pint of French brandy, a table spoonful of fine sugar pounded, and little cinnamon. Put the apples into this liquor, and set them over a very gentle fire, stirring them often, but not to break them. Set on a stewpan with some lard. When it boils drain the apples, dip them in some fine flour, and put them into the pan; they will be brown and very good. Strew some sugar over a dish, and set it on the fire; lay in the fritters, strew a little sugar over them, and glaze them over with a red-hot salamander.

Bilboquet Fritters

Break five eggs into two handsful of fine flour, and put milk enough to make it work well together; then put in some salt, and work it again. When it is well made, put a tea-spoonful of powder of cinnamon, the same quantity of lemon-peel grated, and half an ounce of candied citron cut very small with a penknife. Put on a stewpan, rub it over with butter, and put in the paste. Set it over a very gentle 6're on a stove, and let it be done very gently, without sticking tothe bottom or sides of the pan. When it is in a manner baked, take it out and lay it on a dish. Set on a stewpan with a large quantity of lard ; when it boils cut the paste the size of a finger, and then cut it across at each end, which will rise and be hollow, and have a very good effect. Put them into the boiling lard, but great care must be taken in frying them, as they rise so much. When they are done, sift some sugar on a warm dish, lay on the fritters, and silt some more sugar over them.

Point du Jour Fritters. Take a glass of mountain, and a large spoonful of brandy. Mix two handsful of flour with some warm milk, and the brandy and wine, and work it into a paste. Beat up the white of four eggs to a froth, and mix them with the batter. Then add to them half an ounce of candied citron-peel, half an ounce of fresh lemon-peel grated, some salt and sugar. Let it be all well beat up together; then set on a small deep stew-pan, with a good quantity of hog's lard, and when it is boiling hot, drop in some of the batter through a tin funnel made on purpose, with a large body and three pipes. Hold the funnel over the boiling lard, and pour the batter through it with a ladle. It must be kept moving over the pan till all is run out, and this, from the three streams, shapes the fritters. When the batter is all out, turn the fritters, for they are soon brown. Then put one at a time upon a rolling pin, and they will be the shape of a rounded leaf, which is the proper shape of these fritters. Great nicety is required in making them ; but they are an elegant dish. When the first is made, it should be a pattern for the rest. If too thick, pour in the less batter for the next; and if too thin, a little more.