carefully with egg and breadcrumbs, and fry in hot fat until lightly browned. Serve with wine or jam sauce.
Time.—To fry the fritters, about 5 minutes. Average Cost, 6d. Sufficient for 1 good dish.
1962.—FRIED PUFFS. (See Soufflé Fritters, No. 1973.)
1963.—FRUIT FRITTERS. (See Apple Fritters, No. 1952, Apricot Fritters, No. 1953, Banana Fritters, No. 1954, and Gooseberry Fritters, No. 1965.)
Ingredients.—Slices of stale bread, eggs, and to each one add 2 tablespoonfuls of milk and sugar to taste, butter, castor sugar.
Method.—Remove the crust, and cut the bread into inch-wide strips. Soak them in the milk and egg mixture, drain well, and fry them in hot butter. Roll in castor sugar, and serve piled on a hot dish.
Time.—1 hour. Average Cost, 1 good dish, about 6d., including the butter for frying.
1965.—GOOSEBERRY FRITTERS. (Fr.—Beignets de Groseilles Vertes.)
Ingredients.—1 pint of large gooseberries, frying-fat. For the batter: 2 ozs. of flour, 1 white of egg, 2 yolks of eggs, 2 tablespoonfuls of cream, 2 tablespoonfuls of water, a pinch of salt.
Method.—Sift the flour into a basin and add the salt, then the yolks of eggs, cream and water gradually, thus forming a smooth batter. Let it stand for at least 1 hour, stir the stiffly-whisked white of egg, and put in the gooseberries. Take up 2 or 3 at a time by means of a tablespoon, lower them gradually into the hot fat, and withdraw the spoon without separating them. Fry a golden-brown, drain well, sprinkle with sugar, dish up, and serve.
Time.—About 1¼ hours, altogether. Average Cost, 8d. Sufficient for 6 or 7 persons.
1966.—INDIAN FRITTERS. (Fr.—Beignets à l'Indienne.)
Ingredients.—3 tablespoonfuls of flour, the yolks of 4 eggs, the whites of 2 eggs, jam or jelly, frying-fat.
Method.—Stir into the flour sufficient boiling water (about ½ a gill) to form a stiff smooth paste. Let it cool, then break in the eggs, and beat thoroughly. Fill a dessertspoon with the mixture, form a cavity, fill it with jam or jelly, and afterwards cover completely with the mixture. Fry in hot fat, drain well, and serve immediately.
Time.—Altogether, about ½ an hour. Average Cost, 5d., exclusive of the jam. Sufficient for 5 or 6 persons.