Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

milk, the yolks and the melted butter; add more milk to make a thin batter; adding the whites of eggs the last thing. Put some butter in the frying pan; fry thin cakes on both sides; spread with fruit jam; roll each cake up like jelly roll; dust with powdered sugar. Put on a cross pattern with the red hot fire poker, and serve at once. 682.— APPLE FRITTERS. Prepare the paste No. 108. Peel and core tart cooking apples. Cut in even slices; dip the slices in the batter and drop in hot grease, Fry to a nice color, or until the apples are soft. Dust with sugar and cinnamon; serve hot. 683.— APPLE FRITTERS, PRINCESSE. Peel and core some nice tart apples. Cut each apple in even slices; simmer the slices in a light syrup till soft. Cut thin slices of bread, and stamp out pieces the size of the apples; spread each slice with a firm fruit jam, and sandwich a slice of apple between two of bread. Dip in the batter No. 108, and fry like the others, No. 682. Roll in sugar and cinnamon, and serve. 684 —PEACH FRITTERS. Peel and cut the peaches in halves (large peaches in quarters), or use the preserved fruit. Dip in batter, and fry like the Apple Fritters No. 682. 683.— PEAR FRITTERS. Prepare the 'pears the same way as for the compote No. 35 (or use the canned fruit), and proceed as for Apple Fritters No. 682. 686.— ORANGE FRITTERS. Peel and divide the oranges in quarters; remove the seeds and the white skin; simmer in a light syrup; drain on sieve. Dip in batter and fry like the other fritters (see No. 682), Use the syrup with the juice of some oranges for the sauce. 687.— PINEAPPLE FRITTERS. Prepare the compote No. 49, or use preserved sliced pineapple Fry like other fritters (see No. 682). 688.— BERRY FRITTERS. Prepare the paste No. Si rather soft. Roll out and cut out rounds. Wash with egg. Place some sweetened berries, or fruit jam, in the centre; place another round of paste on top, and press the sides close together. After the fritters are all prepared dip in batter No. 108, and fry as usual (see No. 682 ). Serve with a cream sauce. 689.— BANANA FRITTERS. Peel and cut the bananas in halves; split each half in two pieces; dip in batter, and fry as usual (sea No. 682 ). Glaze with a rum icing, or serve with a clear rum sauce, or cream sauce with sliced almonds. 690 -QUEEN FRITTERS. BEIGNETS SOUFFLES. Prepare the paste No. 104. Drop the batter, with a spoon, into the hot grease in the shape of small eggs; fry to 3 nice color; let drain, and serve hot with a vanilla cream sauce. 691.— QUEEN FRITTERS WITH ALMONDS. Prepare the same batter. No. 104. Drop the paste in finely-chopped almonds, and fry as directed in No. 6go. These fritters may be filled with pastry cream, as in cream puSs, and served without sauce. 692— CREAM FRITTERS. CHOCOLATE CREAM FRITTERS. ALMOND CREAM FRITTERS. NUT CREAM FRITTERS. Make the pastry cream No. 127. Use four ounces of cornstarch to each quart of milk. Pour while hot into a buttered, flat, square pan, to one and one-half inches of thickness. Let cool, without stirring. When cold and firm, warm the pan a moment and turn the cream onto a board. Cut in two-inch squares or diamonds. Dip each piece in thin batter, and fry to a light color. This cream may be made into a nut or almond cream; or, by adding chocolate to the milk, it can be made into a chocclate cream, making Chocolate, or Almond, or Nut Cream Fritters. Instead of ufing the batter No. 108, the fritters may be dipped in beaten eggs, and rolled in bread or cracker crumbs before frying.