15. Orange Fritters.
Get two or three nice large oranges, peel them carefully so as not to break the inner part. Divide into skeins, and carefully take off all the white pithy part, but on no account break the skin. Make a batter thus—quarter pound of flour, the yolks of two raw eggs, one tablespoon of olive oil. Mix it with enough cold water to make it a stiff batter. Whip the whites of the eggs to a stiff froth, with a pinch of salt, and add this to the batter; stir and use; dip each skein of orange in it, and fry in a bath of boiling lard a nice golden brown; drain on a sieve. Serve on a dish paper, and sprinkle all over with castor sugar; better still, roll each skein in castor sugar. This is uncommon, and nice.