Cookery for every household

The frying of the fritters is a very important matter. To begin with, the fat must not be less than 2 or 3 inches in depth (see Deep Frying, p. 248), an ordinary frying pan is not deep enough. Then the fat must be boiling before being used. If there is any doubt as to this, test it by dropping in a small piece of the fritter batter or dough ; if sufficiently hot, this will rise to the surface imme- diately and frizzle briskly. The fat must be hot enough to make the fritters pufi out and become crisp and light; if it has not reached a proper temperature, it will sink into the batter, and the fritters will be heavy and indigestible. Do not put too many fritters into the fat at one time, firstly, in order not to cool the fat too much, and, secondly, because the fritters must have room to swell. Then allow the fat to become quite hot again be- tween each relay of fritters. Do not turn the fritters too quickly, it is better to let one side brown before turning to the other, they will puff out better in this way. When both sides are nicely browned, lift them out with a skimmer or per- forated spoon, letting the fat drip well from them. Drain on kitchen paper and sprinkle with sugar. Sometimes this sugar is flavoured with vanilla, cinnamon, lemon, orange, &c. Serve the fritters quickly, piling them up on a hot dish with a dessert paper under them. A sauce is sometimes served separately. Note. — It is very important to strain the fat after using it for frying fritters, to get rid of the small particles of batter. 1861. Batter for Frying, 1 (Pate it Frire) i lb. flour. 1 gill tepid water. 2 or 3 whites of eggs. 1 table-sp. salad oil or melted butter. A pinch of salt. Sieve the flour and salt into a basin, and make a well in the centre. Add the water by degrees, and beat well with a wooden spoon to make a smooth paste free from lumps. Then add the oil or butter, and beat again for a few minutes. Whisk the whites of eggs to a stiff froth, and stir them in very lightly at the last. Notes. — This batter may be used for all kinds of fritters. Sugar should not be added, as it is apt to make it heavy. It is better if allowed to stand for some time before using, and before the whites of eggs are added. A little rum or liqueur may be added if desired. The batter should be very thick, and of the consistency to coat completely the article it is intended to cover. 1862. Batter for Frying, 2 (P&te a Frire) 2 eggs. 2 table-sps. salad oil. 1 table-sp. brandy. \ lb. flour. A pinch of salt, li gills of light beer. Sieve the flour and salt into a basin, and make a well in the centre. Add the other ingredients by degrees, and mix well until perfectly smooth. If too thick, add a little tepid water. Cover the basin, and let the batter stand in a very cool place at least six hours before using. 1863. Batter for Frying, 3 (P&te A Frire) 2 eggs. | \ lb. flour. J pt. milk. I A pinch of salt. Sieve the flour and salt into a basin and make a well in the centre. Add the eggs and then the milk by degrees, beating the batter well until it is perfectly smooth and full of air-bubbles. It should be of a stiff consistency. Let it stand for some little time before using. PUDDINGS AND HOT SWEETS 419 1864. Batter for Frying, 4 (Pate a Frire) 2 oz. flour. 2 yolks of eggs. 1 white of egg. A pinch of salt. 1 table-sp. salad oil.