The pudding and pastry book

Mix the flour and water, milk or beer, perfectly smooth. Add the well-beaten yolks, the oil and brandy (which is optional) and a little salt. Mix well and set aside for two or three hours. When the batter is wanted, beat the whites until stiff and dry and add them. i/ Batter for Fritters — II 9 ozs. flour 1 table-spoon powdered sugar 4 eggs 8 table-spoons butter (melted) I, cup white wine 2 table-spoons brandy Mix the flour, sugar and well-beaten yolks together. Beat until smooth, adding a little salt. Stir in the melted butter, white wine and brandy, and, just before using, the whites beaten until they are stiff and dry. Pastry Book Fruit Fritters Fritters may be made of apples, bananas, oranges, apricots, pine-apple, peaches, etc. The fruit should be ripe and perfect. Cut apples across in slices about a third of an inch thick. Take out the core from the centre of each piece. Cut each slice of pine-apple into four pieces. Slice bananas lengthwise, cutting each slice in half if too long. Cut peaches and apricots in quarters. All fruit for fritters is best soaked for a couple of hours in well-sweetened brandy, rum or kirsch, to which a little ground cinnamon and the finely grated peel and the juice of a lemon have been added. The fruit must be well drained before it is dipped in batter. When this is not done each piece of fruit should be sprinkled with sugar, a very little lemon juice and spice. For frying see general directions. The Pudding and Henriettes i>gg J gill cream Salt 1 salt-spoon baking-powder b tea-spoon vanilla 1 tea-spoon brandy Flour Beat the yolk and white separately. Mix all smoothly together with sufficient flour to roll out. Roll as thin as possible, and cut into squares and ribbons. Fry in boiling lard. Drain and sprinkle with flavoured sugar (see p. 1G4). Orange Fritters Peel and divide several sweet oranges into sections. Scrape off all pith with a sharp knife. Take out the seeds. Drop them into a syrup made of water, sugar and a table-spoon of brandy, and let them simmer for a few minutes. Take out and drain on a sieve. Dip in batter and fry (see p. 41). Put in the oven to drain and sprinkle with orange sugar (see p. 1G4). Pastry Book Pine- Apple Fritters 1 pine-apple (fresh or tinned) 2 cups flour 1 table-spoon melted butter 1 egg Water Pare and grate the pine-apple. To the juice add the flour. Mix perfectly smooth. Add the well-beaten yolk, a little salt and the butter. If fresh pine-apple is used add sufficient water to make the batter thin enough to drop from the end of spoon. Beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry. Drop into the boiling fat by the table-spoon and fry a golden brown. Drain on paper in the oven and dust with lemon sugar (see p. 164). Portuguese Fritters (Pain Perdu) 1 pint milk 1 yolk 2 table-spoons sugar Bread 2 ozs. butter 1 dessert-spoon orangeflower water Boil the milk with the sugar, grated rind of a lemon, and orange-flower water until it is reduced one half. The Pudding and Cut several slices of bread half an inch thick. Take off the crust and cut the bread into rounds about the size of the top of a tumbler. Dip these in the milk and then in the well-beaten yolk. Fry in butter. Sprinkle with lemon sugar (see p. 164) or put on each one a spoonful of jam. Serve very hot.