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Classic
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page 238
warm; add it slowly to the beaten yolks and sugar; then add flour and whites of
the eggs; stir all together and throw in thin slices of good sour apples,
dipping the batter up over them; drop into boiling hot lard in large spoonfuls
with pieces of apple in each, and fry to a light brown. Serve with maple syrup,
or a nice syrup made with clarified sugar.
Bananas, peaches, sliced oranges and other fruits can be used in the same
batter.
PINE-APPLE FRITTERS.
Make a batter as for apple fritters; then pare one large pine-apple, cut it in
slices a quarter of an inch thick, cut the slices in halves, dip them into the
batter and fry them, and serve them as above.
PEACH FRITTERS.
Peel the peaches, split each in two and take out the stones; dust a little
powdered sugar over them; dip each piece in the batter, and fry in hot fat. A
sauce to be served with them may be made as follows: Put an ounce of butter in a
sauce-pan, and whisk it to a cream; add four ounces of sugar gradually. Beat the
yolks of two eggs; add to them a dash of nutmeg and a gill each of cold water
and rum; stir this into the luke-warm batter, and allow it to heat gradually.
Stir constantly until of a smooth, creamy consistency, and serve. The batter is
made as follows: Beat the yolks of three eggs; add to them a gill of milk, or
half of a cupful, a saltspoonful of salt, four ounces of flour; mix. If old
flour is used, a little more milk may be found necessary.
GOLDED BALL FRITTERS.
Put into a stew-pan a pint of water, a piece of butter as large as an egg, and a
tablespoonful of sugar. When it boils, stir into it one pint of sifted flour,
stirring briskly and thoroughly. Remove from the fire, and when nearly cooled,
beat into it six eggs, each one beaten separately, and added, one at a time,
beating the batter between each. Drop the stiff dough into boiling lard by
teaspoonfuls. Eat with syrup, or melted sugar and butter flavored.
Stirring the boiling lard around and around, so that it whirls when you drop in
the fritters, causes them to assume a round shape like balls.
CANNELONS, OR FRIED PUFFS.
Half a pound of puff paste; apricot, or any kind of preserve that may be
preferred; hot lard.
Cannelons, which are made of puff-paste, rolled very thin, with jam en-closed,
and cut out in long, narrow rolls or puffs, make a very pretty and
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