268 BREAD-BISCUITS, ROLLS, MUFFINS, ETC.
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 saltspoonf ul of salt, four ounces of flour ; mix. If old flour is used a little more milk may be found necessary.
PUT into a stewpan 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 sep- arately and added one at a time, beating the batter between each. Drop the stiff dough into boiling lard by teaspoonf uls. 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 enclosed, and cut out in long, narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff paste, roll it out very thin, and cut it into pieces of an equal size, about two inches wide and eight inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg and fold the paste over twice; slightly press the edges together, that the jam may not escape in the frying, and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are colored, that the paste may be thoroughly done. Drain them before the fire, dish on a d'oyley, sprinkle over them sifted sugar and serve. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries or currants; they should be laid in the paste, plenty of pounded sugar sprinkled over and folded and fried in the same manner as stated above.