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Fritters.
"Fritters, fritters, my kingdom for a fritter"
FRITTERS.
Separate four eggs; beat the yolks until light; add to them one quart
of sweet milk, a little salt. Beat the whites very stiff; stir in one
quart of flour, and the whites, half and half, with one teaspoonful of
baking powder. In a tablespoonful of batter, place a slice of nice
sour apple; drop into hot lard, and fry nice brown on both sides.
Serve hot, with butter and syrup.
Make oyster fritters the same way, using fine large oysters in place
of apples.
ORANGE FRITTERS.--Made in same way, using slices of orange instead of
apple.
PINEAPPLE FRITTERS.--Made in same manner, only stir into the batter a
pineapple, grated or chopped fine.
SPANISH FRITTERS.
Cut the soft of bread into pieces two or three inches long and one
inch thick. Take one pint and a half of sweet milk; sweeten to taste;
add six well beaten eggs, a little salt; dip the pieces of bread in
the mixture; let them become well saturated. Fry in hot lard until a
delicate brown.
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