Cookery for every household

Make the pancake batter according to Recipe 1889, and let it stand a short time. Meanwhile make a marmalade with the apples. Peel and slice them, put them into a saucepan with the butter and cook them until tender, adding a little water if necessary. This will depend on the kind of apple used. When ready, add the sugar. Flavouring may be added according to taste. Then make some small pancakes and lay them out flat on a board. Put a spoonful of the apple marmalade in the centre of each, roll them up, and then double up the ends, making an oblong-shaped parcel, as it were. Place these on a baking tin with the folds underneath. Then make a meringue with the whites of eggs and sugar, flavouring it with a little vanilla. Put it into a forcing bag with a fancy pipe at the end, and force it out on the top of the pancakes so as to cover them entirely. Brown in the oven and serve hot. Sufficient for 10 or 12 pancakes. Probable cost, Is. 1892. Pancake Fritters 1 egg. 1 oz. flour. I A pinch of salt. 2 table-sps. milk. | Sugar and lemon. Mix the flour smoothly with the egg, and beat well until full of air bubbles. Then thin down with milk, and add a good pinch of salt. Allow the batter to stand some time before using it. Then drop it by dessert-spoonfuls into a pan of hot fat and fry until brovra and crisp. The fritters will puff out and become quite hollow. Drain them well, sprinkle liberally with sugar, and serve with cut lemon. Sufficient for 3 persons. Probable cost, 3d. or 4 d. 1893. Peach or Apricot Fritters (Beignets aux Peches ou aux Abricots) Peaches or apricots. Macaroon or biscuit crumbs. Castor sugar. Cut the fruit in halves the stones. Sprinkle the Liqueur or other flavouring. Frying batter. or quarters, and remove pieces with sugar and a few drops of maraschino, and roll them in macaroon or other biscuit crumbs before dipping them in the batter. Finish in the same manner as Apple Fritters (Recipe 1867). Note. — Tinned fruit does very well for these, if it is drained before rolling it in the crumbs. 1894. Pear Fritters (Beignets aux Poires) 2 or 3 ripe pears. Frying batter (Re- Castor sugar. cipe 1861). A little wine or liqueur. Choose good ripe pears, peel them and cut them in quarters. Take out the pips and core, and soak the pieces of pear for 20 minutes in a little wine or liqueur or in lemon or orange juice and some castor sugar. Finish in the same way as Apple Fritters (Recipe 1867). Sufficient for 4 or 5 persons. Probable cost, 8 d. 1895. Prune Fritters Stewed prunes. I Sugar and grated Frying batter. [ chocolate. Sweet almonds. | Remove the stones from some stewed prunes and drain them well from their syrup. Insert a blanched almond in place of the stone, then dip the prunes in frying batter, and fry them in boiling fat to a nice brown colour. Drain them and sprinkle with sugar and chocolate mixed. Serve hot with a dish paper under them. 1896. Rice Croquettes (Croquettes de Riz) 3 oz. Carolina rice. 1 gill of cold water. 1 pt. milk. A pinch of salt. 2 oz. sugar. 1 oz. butter. Rind of 1 lemon. 2 yolks of eggs. 1 whole egg. Bread-crumbs. A little flour.