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Classic
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page 129
them while hot, in the bottom and round the sides of a dish, which has been
rubbed with butter--put in your fruit, and lay slices of bread prepared in the
same manner on the top: bake it a few minutes, turn it carefully into another
dish, sprinkle on some powdered sugar, and glaze it with a salamander.
APPLE FRITTERS.
PARE some apples, and cut them in thin slices--put them in a bowl, with a glass
of brandy, some white wine, a quarter of a pound of pounded sugar, a little
cinnamon finely powdered, and the rind of a lemon grated; let them stand some
time, turning them over frequently; beat two eggs very light, add one quarter of
a pound of flour, a table-spoonful of melted butter, and as much cold water as
will make a thin batter; drip the apples on a sieve, mix them with the batter,
take one slice with a spoonful of batter to each fritter, fry them quickly of a
light brown, drain them well, put them in a dish, sprinkling sugar over each,
and glaze them nicely.
BELL FRITTERS.
PUT a piece of butter the size of an egg into a pint of water; let it boil a few
minutes--thicken it very smoothly with a pint of flour; let it remain a short
time on the fire, stir it all the time that it may not stick to the pan, pour it
in a wooden bowl, add five or six eggs, breaking one and beating it in--then
another, and so on till they are all in, and the dough quite light--put a pint
of lard in a pan, let it boil,
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