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Page:Mrs Beeton's Book of Household Management.djvu/1101

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1967.—JELLY FRITTERS. (See Indian Fritters, No. 1966.)

1968.—ORANGE FRITTERS. (Fr.Beignets d'Oranges.)

Ingredients.—4 or 5 oranges, castor sugar, frying-fat, frying-batter (see Apple Fritters, No. 1952.)

Method.—Prepare the batter as directed. Remove the peel and pith from the oranges, and divide them into pieces containing 2 or 3 sections, according to size. Dip them in the batter, fry in hot fat until golden-brown, and drain well. Dredge with castor sugar, and serve as quickly as possible.

Time.—To fry the fritters, about 15 minutes. Average Cost, 6d. to 8d. Sufficient for 6 or 7 persons.

1969.—PINEAPPLE FRITTERS. (See Apple Fritters, No. 1952, Apricot Fritters, No. 1953, and Banana Fritters, No. 1954.)

1970.—PLAIN FRITTERS. (See Soufflé Fritters, No. 1973.)

1971.—POLISH FRITTERS. (Fr.Beignets à la Polonaise.)

Ingredients.—Pancakes, No. 1646, apricot marmalade, breadcrumbs, crushed macaroons, 1 egg, castor sugar, ground cinnamon, frying-fat.

Method.—Make the pancakes as directed, spread them with apricot marmalade, and roll up firmly. Trim off the ends, and cut each pancake across in halves. Mix the breadcrumbs and macaroons together, having ⅓ of the former and ⅓ of the latter. Coat each piece of pancake carefully with egg, roll in the crumbs, and fry in hot fat until nicely brown. Drain well, sprinkle with cinnamon and castor sugar, and serve.

Time.—About 1 hour. Average Cost, 10d. Sufficient for 4 or 5 persons.

1972.—RICE FRITTERS. (Fr.Beignets de Riz.)

Ingredients—3 ozs. of rice, 1½ ozs. of sugar, ½ an oz. of butter, 3 ozs. of orange marmalade, 2 eggs, 1½ pints of milk, frying-batter (see No. 1645), frying-fat.

Method.—Simmer the rice in the milk until the whole of it is absorbed, add the sugar, butter, marmalade and eggs, and stir over the fire for a few minutes. Spread the mixture on a dish to the thickness of ½ an inch, and, when cold, cut it into strips or squares. Dip these in batter, fry in hot fat until crisp, drain well, then serve.

Time.—To cook the rice, about 1 hour. Average Cost, 8d. Sufficient for 5 or 6 persons.