Cream Fritters

Put one teacupful of flour into a basin with an equal quantity of pounded macaroons, a few dried orange flowers that have been browned in sugar, two ounces of finely-shredded candied lemon peel, and one or two small lumps of sugar. Beat the yolks of nine or ten eggs, mix them with one-half pint of milk and one-half pint of cream, and stir in gradually with the other ingredients, then add the beaten whites of three eggs. Turn the mixture into a saucepan, and stir it over the fire until it is thick and boiling. Pour it into a well-floured dish, dredge flour over it, and leave it until cold. Cut the paste into small pieces, roll them out round, place them in a fryingpan with some hot butter, and fry until lightly browned. Drain the fritters, arrange them on a hot dish over which has been spread a folded napkin, and sprinkle over caster sugar. Serve while hot.

French Fritters

Mix to a paste one pound of sifted flour with one pint of milk. Put a pint of milk in a saucepan and as soon as it boils, mix it with the paste of flour and milk; stir it over the fire until it boils, let it cook ten minutes, stirring constantly, pour it then into a good-sized bowl and leave it to cool. Beat the yolks and whites of ten eggs separately until very light (the whites should be a stiff froth), and stir them into the batter when it is cool, a tablespoonful at a time, stirring in also a teaspoonful of salt. Take for each fritter nearly one tablespoonful of batter, drop them into boiling lard sufficient to cover and fry to a light brown. Lift them out with a skimmer, and serve hot with sweet sauce.

Fruit Fritters

Put into a basin two ounces of butter to warm, and mix four ounces of flour, one tablespoonful of brandy, a pinch of salt, sufficient water to make a creamy paste and work in the whites of two eggs beaten to a very stiff froth. Cut into pieces or quarters any kind of fruit, dip them in the batter and fry them in butter to a light golden brown; take them out when done, drain off all the fat, place on a dish, sprinkle over powdered sugar, and serve. The fruit should be quite ripe; if not, it should be parboiled in syrup.

Lemon Fritters

Beat up the yolks of six eggs, together with one-fourth pound of powdered white sugar. Mix with them when beaten quite light one saltspoonful of both nutmeg and cinnamon and one-fourth pint of cream; whip in lightly the whites of five eggs whisked to a froth, and then add about three-fourths of a pound of flour, working it in as quickly and as lightly as possible; when it should form a paste only just light enough to roll out. Take the rolling pin and roll out the paste to a thickness of three-fourths of an inch. With a tumbler or a cake-cutter, cut it into round pieces and fry in boiling lard. Lay them on a warm paper to drain. Serve hot with a sauce made of the whites of two eggs beaten as stiff as possible, together with one glass of wine, the grated peel of one lemon, one-half pound of powdered sugar and the strained juice of two lemons.