Apricot Fritters Fritot D'abricots

Take the ripe or tinned apricots and put them in a basin, with a dust of castor sugar and a few drops of brandy or rum; dip them one by one in frying batter (vol. i.), and fry in clean boiling fat till a pretty golden colour; take up and drain, and put them on a baking-tin, dust them over with a little icing sugar, and then glaze this with the hot salamander. Serve hot on a dish-paper for dinner or luncheon.

Fried Rolls A La Francaise Fritot De Pain A La Francaise

Take some new French rolls and cut them into slices about a quarter of an inch thick, sprinkle them lightly with lemon-juice, finely-chopped lemon-peel, and castor sugar; leave them so for about a quarter of an hour, then dip them into whole beaten-up raw eggs, and fry them in clean, boiling lard till a pretty golden colour; then take them up on a pastry rack to drain, dust them well over with icing sugar, place them on a hot baking-tin, and put them into a quick oven to get a bright, glazed appearance. Then take up, dish in a pile on a paper on a hot dish, sprinkle with blanched and finely-shredded pistachio nuts, and serve for a sweet for dinner or luncheon.

Melon Fritters With Pistachios Fritot De Melon Aux Pistaches

Feel a melon and cut it in nice long pieces about half an inch thick; put these into a basin and sprinkle over them a little brandy or rum, a little chopped lemon peel and ground ginger; then sprinkle this well with fine castor sugar, and let it remain for about one hour; dip each piece in a nice light batter (vol. i.), and fry in clean boiling fat till a pretty golden colour; then remove from the fat, dust over with icing sugar, and put into the oven on a hot baking-tin to glaze; when ready, take up, sprinkle with finely-chopped pistachio nuts, and serve hot on a dish-paper or napkin for a sweet for dinner or luncheon.

Fritters A La Saint Denis Fritot A La Saint Denis

Take some nice ripe, fresh-gathered cherries, press them between the thumb and forefinger and with a skewer make a little hole in the top and force out the stone, passing the skewer straight through the fruit; remove the kernels from the stones, put the fruit into a basin, and sprinkle with castor sugar, allowing two ounces for one pound of fruit, and about one tablespoonful of Marshall's Noyeau Syrup; take some cut angelica in strips about two and a half inches long and about the thickness of a straw, and stick on each piece six or seven of the cherries. Then prepare some frying batter (vol. i.), dip each strip into it and drop them separately into clean boiling fat; fry for about four to five minutes, turning them well during the frying, then take up and dust over with castor sugar; dish up in a pile on a dish-paper and serve very hot for a dinner or luncheon dish.