Souffles Fritters

Pour one breakfast cupful of water into a saucepan, boil it up, and add two ounces of butter; when it is dissolved, put in four ounces of flour in one lump, and not sprinkled, and work the paste with a spoon until it is smooth and cooked. Remove the pan from the fire, add six eggs, beating one well in before adding another, and working the paste well against the sides of the saucepan. Have ready a deep fryingpan with a good supply of boiling fat in it, and drop in the mixture in lumps about the size of an egg. As soon as they swell and become hollow and light, remove, drain and place them on a dish with a napkin spread over it, and serve. Only a few of them should be cooked at a time, as they require much room in which to swell.

Strawberry Fritters

Mix one tablespoonful of salad oil with the grated peel of half a lemon and a little flour; when smooth add the whites of three well-whisked eggs and a little white wine. The mixture should be of the consistency of thick cream. Pick the tops off some large, ripe strawberries, and put the fruit in the prepared batter. Put a lump of butter into a deep fryingpan, and when it is boiling drop the batter, with the strawberries, from a tablespoon into the fat. When nicely cooked remove the fritters carefully, drain them on a sieve or a colander, then arrange on a hot dish; sift some powdered sugar over, and serve.

Vanilla Fritters

Pour into a saucepan one-half pint of water, two tablespoonfuls of sugar and four ounces of butter, and boil all together for a few minutes. Drop in five ounces of flour all at once, and stir the mixture over the fire until the paste is firm and smooth. Remove it from the fire, work in three eggs, one at a time, using a spoon, and beat the paste well against the side of the saucepan, Add one teaspoonful of vanilla extract with the last egg. The more the paste is beaten the more the puffs will expand in the fryingpan. Then half-fill the saucepan with hot lard. Drop in pieces of the batter about the size of eggs, and watch them swell and expand in the hot lard and become hollow and light. Only four or five can be fried at a time, because they require considerable room. The fritters, being slightly sweet, will be apt to fry too dark if the lard be made too hot, and they may remain in it as long as five minutes before they begin to swell and run over. When done remove them, and serve hot.

Lemon Patties

Put the grated crumbs of one stale loaf of bread in a basin, and pour over one-half pint of boiling milk. When cold mix in with the grated peel of two lemons, three well-beaten eggs, one-fourth pound of butter beaten to a cream, and sweeten to taste with powdered sugar. Butter some small cups, fill them with the mixture, and bake for twenty minutes or so in a moderate oven. Turn the patties on a hot dish, pour some wine-sauce over, and serve.