» b ai $ g, # it t ® f t a a b s ifiass^i f!R B W, * tto 4 M M if, I ^ A f I K if, **, & ® Sii ^.A ?5F g.5C B ffl #1 * WT ORANGE FRITTERS. PEEL three large oranges, then cut them across into slices, pick out the seeds, and dip each slice of orange into a thick batter✪ Orange Fritters. Fry them nicely, and serve them with sugar sifted over each. m £ n is m m a if b, m &0s 6S, a tr# , ffi nj| # fff if * «# ffi B> a fa ® A! g. ® $l> m w m m m f? m m m. m = «r ITALIAN FRITTERS. (^UT stale bread into slices an inch thick, and soak them in a custard J made with two eggs and a pint of milk ; then fry a light brown in boiling lard✪ Italian Fritters, and serve with sauce. Have the dishes very hot. @ ft„I & E! 'M ± M if w IS, — W fc»0 iff (USA Pb,$ «2Sf i ht m * z # m ^ ta is ® w m j? b a &0;£ vffl ± JH B,PB jg.A $ II M, ,ffl S Si m m S *.4fc T «- B M 4* fl * is At, M # IS % #,H ^ S5 % Dr B tt W PLAIN FRITTERS. BEAT to a froth two eggs, and stir into this half a pint of milk, one teaspoonful of salt, and two cups of flour✪ Plain Fritters; beat this lightly, and diop by teaspoonfuls into boiling lard, and fry a light brown. O o J§ # £>v® SH-i-SH n st & ji,$c #,s s 3® it:, ifl m m ra & M !& « in CHEESE FRITTERS. THREE ounces of flour, one egg, one gill of tepid water, three ounces of grated cheese, a little pepper and salt, and one ounce of butter✪ Cheese Fritters. The flour and condiments are put into a basin, and the water added by degrees. Then the cheese with the yolk of the egg is added, and last the white beaten to a stiff froth. Drop this by spoonfuls into boiling lard, and cook three minutes. The results are golden-brown balls, as big as a fist, with the flavour of the cheese. — 112 «,± © o#, e Ab * 9 #,— £ 2 *t * ^ 0r e,6q £ g £ * St in m B$,^.= % II H (Iff ffl e* W llf^ililttZHi OMELET FRITTERS. MAKE two or three thin omelets✪ Omelet Fritters ; cut them into small pieces, and roll them into the shape of olives ; when cold, dip them into batter, and fry. 2 m 5m i mm n, a n m a m # e m n> n &0 «# ®r XH*I AoM fh1# ■ JSa m PLANTAIN FRITTERS. PARE six plantains. Cut each one in two, and split each half. Put the pieces of plantain into a bowl with two tablespoonfuls of sugar, and three tablespoonfuls of orange juice✪ Plantain Fritters, and let this preparation stand for an hour. Make a batter. Dip the slices of plantain into it, coating each slice thoroughly. Lift the slices with a fork, drop them into the hot fat, and cook for three minutes. As soon as the fritters are done, take them from the fat, and drain them on paper. Arrange them in a circle on a flat dish, sift powdered sugar over them, and serve very hot. m a- * a m m *.#: m mm mm t m m d m® m m w a m &0m % W. ii — A & A M & Wi $c A. m & m M ihS ffi # M — 113 — rioif H# lit + ffl & % „ & £ i! s vft - $ en 5H Jg.« = m pT w # tr * m m g.m s» e # a # # fe * £ 2. ffl V® a - £-0# ft j\>tt n « ^0*n - mm it it.n w,o .t i | j i a, si un ® iB a — 4- a Mol s ;g°Jr -Utr 1 »>#• Mtt±.B6&tftSMSl ?ii 4- Jtofi ^ A % gr ^ ® v® ® A « m.rx s ,w,w £ a » j£ in £ n#,#f ifc &j * PEACH FRITTERS. PEEL the peaches✪ Peach Fritters, .and cut them in quarters. Dip them in batter, and fry.’ Serve hot with sugar sprinkled over them. m n$, &0m m w # m § m jS, IK m # is, #. fi A BB * ^ II S ® ffi M rn &o ± H &. f py ii.a 2 m, # # PEACH FRITTERS.

AI-modernized reading of the original text

» b ai $ g, # it t ® f t a a b s ifiass^i f!R B W, * tto 4 M M if, I ^ A f I K if, **, & ® Sii ^.A ?5F g.5C B ffl #1 * WT ORANGE FRITTERS. PEEL three large oranges, then cut them across into slices, pick out the seeds, and dip each slice of orange into a thick batter. Fry them nicely, and serve them with sugar sifted over each. m £ n is m m a if b, m &0s 6S, a tr# , ffi nj| # fff if * «# ffi B> a fa ® A! g. ® $l> m w m m m f? m m m. m = «r ITALIAN FRITTERS. (^UT stale bread into slices an inch thick, and soak them in a custard J made with two eggs and a pint of milk ; then fry a light brown in boiling lard, and serve with sauce. Have the dishes very hot. @ ft„I & E! 'M ± M if w IS, — W fc»0 iff (USA Pb,$ «2Sf i ht m * z # m ^ ta is ® w m j? b a &0;£ vffl ± JH B,PB jg.A $ II M, ,ffl S Si m m S *.4fc T «- B M 4* fl * is At, M # IS % #,H ^ S5 % Dr B tt W PLAIN FRITTERS. BEAT to a froth two eggs, and stir into this half a pint of milk, one teaspoonful of salt, and two cups of flour; beat this lightly, and drop by teaspoonfuls into boiling lard, and fry a light brown. O o J§ # £>v® SH-i-SH n st & ji,$c #,s s 3® it:, ifl m m ra & M !& « in CHEESE FRITTERS. THREE ounces of flour, one egg, one gill of tepid water, three ounces of grated cheese, a little pepper and salt, and one ounce of butter. The flour and condiments are put into a basin, and the water added by degrees. Then the cheese with the yolk of the egg is added, and last the white beaten to a stiff froth. Drop this by spoonfuls into boiling lard, and cook three minutes. The results are golden-brown balls, as big as a fist, with the flavour of the cheese. — 112 «,± © o#, e Ab * 9 #,— £ 2 *t * ^ 0r e,6q £ g £ * St in m B$,^.= % II H (Iff ffl e* W llf^ililttZHi OMELET FRITTERS. MAKE two or three thin omelets ; cut them into small pieces, and roll them into the shape of olives ; when cold, dip them into batter, and fry. m 5m i mm n, a n m a m # e m n> n &0 «# ®r XH*I AoM fh1# ■ JSa m PLANTAIN FRITTERS. PARE six plantains. Cut each one in two, and split each half. Put the pieces of plantain into a bowl with two tablespoonfuls of sugar, and three tablespoonfuls of orange juice, and let this preparation stand for an hour. Make a batter. Dip the slices of plantain into it, coating each slice thoroughly. Lift the slices with a fork, drop them into the hot fat, and cook for three minutes. As soon as the fritters are done, take them from the fat, and drain them on paper. Arrange them in a circle on a flat dish, sift powdered sugar over them, and serve very hot. m a- * a m m *.#: m mm mm t m m d m® m m w a m &0m % W. ii — A & A M & Wi $c A. m & m M ihS ffi # M — 113 — rioif H# lit + ffl & % „ & £ i! s vft - $ en 5H Jg.« = m pT w # tr * m m g.m s» e # a # # fe * £ 2. ffl V® a - £-0# ft j\>tt n « ^0*n - mm it it.n w,o .t i | j i a, si un ® iB a — 4- a Mol s ;g°Jr -Utr 1 »>#• Mtt±.B6&tftSMSl ?ii 4- Jtofi ^ A % gr ^ ® v® ® A « m.rx s ,w,w £ a » j£ in £ n#,#f ifc &j * PEACH FRITTERS. PEEL the peaches, .and cut them in quarters. Dip them in batter, and fry.’ Serve hot with sugar sprinkled over them. m n$, &0m m w # m § m jS, IK m # is, #. fi A BB * ^ II S ® ffi M rn &o ± H &. f py ii.a 2 m, # # PEACH FRITTERS.

Records on this page

Orange FrittersItalian FrittersPlain FrittersCheese FrittersOmelet FrittersPlantain FrittersPeach FrittersPeach Fritters

The English-Chinese cookery book