Almond Custard Fritters

Beat up five eggs to each pound of flour and pour in by degrees some new milk, taking care to keep the mixture smooth. Stir this over a gentle stove for twenty minutes or so, until the custard is sufficiently thickened, when add a mixture of a quarter of a pound of sugar, one ounce of blanched and well-pounded almonds, six yolks of eggs, and a pinch or so of salt. This will then form a thick custard, which may be spread on a slightly buttered baking-sheet, and when cold it may be cut into pieces about two inches by one and a quarter inches. Dip these pieces in egg and breadcrumbs and fry in very hot fat until slightly colored, then drain by skimmer, dust with powdered sugar, and serve piled up on a folded napkin or dish-paper.

Apple Fritters

Peel and core the apples and cut into slices about a third of an inch thick; dip in batter and fry for six minutes in boiling fat. Serve on a hot dish. The apples may be sprinkled with sugar and a little nutmeg and allowed to stand for an hour before frying; in the latter case sprinkle with the sugar when they are served.

Apricot Fritters

Use a quarter of a pound of butter to each full pound of broche paste and set it for three hours to rise; then lay the paste on a slab, fold it over and roll out thick; fold again and place in a basin on ice. When quite firm roll it to an eighth of an inch thick and stamp out rounds with a cutter two inches in diameter; moisten the top edges of the rounds with a brush dipped in water and put a little apricot jam into the center of each; cover this with a second round of paste and press the two together, taking care to have the edges stick closely. Prick with a skewer points on top one-sixth of an inch from the edge and fry the fritters in warm fat; drain and sprinkle fine sugar over them. Pile on a dish, and serve with ornamental sugar piping.

Banana Fritters

Peel and cut into halves (if large) the bananas and soak in a mixture of rum and sugar. Then take out and dip them into a thin batter, plunge into a fryingpan of boiling lard, and fry to a light brown. Then take out, drain, drop into powdered sugar, and serve with sweet sauce or syrup poured over them.

Fritters Bonne Femme

Put into a saucepan over the fire one ounce of butter to melt and mix in with it two ounces of sifted crushed loaf sugar, the grated rind of a lemon and a tumberful of water. When the liquor boils, sift in sufficient potato flour to make a stiff paste, and stir well until the mixture adheres to the saucepan. Turn the preparation into a basin, let it cool, but not get cold, and add the yolks of six eggs, singly, beating each one in for about four minutes before another is added. When all the yolks are worked in, spread the mixture on a dish, keeping it about one inch in thickness, and let it get cold. Take it up in small lumps about the size of walnuts, drop them into a fryingpan of boiling lard, and shake the pan well until the fritters are swollen and of a golden color. Take them out, drain, put them on a napkin, dust over with fine sugar, and serve.