The new century cookery book

1658. Beignets d’ Ananas d la Misler (. Pine-apple Fritters).— 6 round slices preserved pine-apple, £ inch thick, i pint creme patisserie (confectioner’ s custard), frying -batter, clarified butter or beef suet, vanilla sugar, 1 small glass of kirschwasser. Cut the centre of each slice of pine-apple with a round cutter. Divide each slice in two, put them on a plate, and pour over the kirschwasser, or, if preferred, maraschino can be used in place of the former. When the pieces have been immersed for ten minutes take them up, and drain on a sieve, cover each with patisserie creme or confectioner’s custard. Let this set well, then dip each in some specially prepared light batter, and fry in hot fat a golden colour. Drain, dredge with vanilla sugar, dish up, and serve. A boat of pine-apple syrup, heated, and flavoured with kirsch or maraschino, should be handed round with the fritters. 1659. Frying-Batter for Pine-apple Fritters. — 2 oz. flour (sifted), \ oz. butter (melted), 2 tablespoonfuls cream, a pinch of salt, 1 teaspoonful caster sugar, 1 whole egg, and 1 yolk of egg. Put the flour in a basin, add the salt and sugar, stir in the cream and the yolks of eggs, beat well for some minutes, then add the melted butter. Let the batter stand for some time, and when it is required whisk the white of egg to a stiff froth and stir carefully into the batter. 1660. Beignets de Bananes (Banana Fritters). — Select some bananas, not too ripe, peel them, cut them lengthways into pieces about two and a half inches long, put in a deep dish and sj>rinkle over with a glass of kirschwasser. Prepare a batter (No. 35 or 1657), dip the bananas into this, and drop into very hot clarified butter, fry them a nice colour ; drain on paper or cloth, dredge with caster sugar flavoured with a little ground cinnamon, dish up, and serve hot. 1661. JBeignets a la Torrijos. — 2 French dinner-rolls, \ pint milk, 2 yolks of eggs, 2 oz. loaf sugar, 1 glass maraschino, ground cinnamon or nutmeg, clarified butter for frying. Rasp the crust from the rolls and cut them into round slices, about quarter-inch thick, and put in a dish. Beat up the yolks of eggs, add the milk and liqueur, and about half an ounce of sugar. Stir and pour over the slices of bread and let soak for about fifteen minutes. Drain the pieces and fry a golden colour in the clarified butter. Drain well on a cloth or paper, sprinkle with caster sugar previously mixed with enough ground cinnamon or nutmeg to flavour. Dish up, and serve -hot. 1662. JBeignets au JMoka (Coffee Fritters).— Cut two or three milk rolls into slices, place them in a large pie-dish, and pour over enough strongly made coffee to soak them. Make a light fryingbatter, allow it to stand for at least one hour. Beat up two yolks of eggs, mix them with a tablespoonful of vanilla sugar, pour this over the slices of milk rolls. Dip each slice into the frying-batter and fry a golden colour in very hot fat or lard. Take up and drain the fritters. Dredge them with caster or icing sugar and dish up. Serve hot with a sauce-boat full of cherry syrup or sauce to be handed round along with the dish.