724. Beignet Soufflé.—Put in a stewpan a pint of milk or water, a teaspoonful of sugar, two ounces of butter, a few drops of essence of vanilla, or any flavor you please; give it a boil, throw in some flour, keep stirring all the time until it becomes quite thick and no longer tastes of the flour and detaches itself from the pan. It will take about half an hour, as the better it is done the lighter it is; withdraw it from the fire, stir in six eggs, one at a time, sift about two ounces of sugar, until the paste is of the stiffness of puff paste; have ready a pan of hot fat, into which you drop by a spoon small pieces of paste, it will increase their size; and when a nice color, take them out, drain, and dish on a napkin, with sifted sugar over.
725. Apple Fritters.—Mix one pound of flour with half a pint of milk or water, then half a pound of butter melted in a stewpan, mix well together with a wooden spoon very smooth, thin it a little with table-beer or water, whisk the whites of three eggs very stiff, stir in gently; have six apples, peeled, cut in slices about a quarter of an inch thick, the cores taken out with a cutter, dip each piece in the batter, and fry in hot lard about six minutes; to fry well, the fat should not be too hot at first, but get hotter as it proceeds; they should be crisp, and of a nice golden color; serve on a napkin, and sift sugar over.
726. Ditto, Peaches.—Skim and cut in halves six ripe but fine peaches, take out the stones, have a batter prepared as the last, dip them in, fry, and serve the same.
727. Ditto, Apricots.—Cut in halves, and proceed as above, and sugar over until quite brown.
728. Ditto, Oranges.—Peel four oranges, divide them in quarters by the thin skin, without cutting the flesh, and proceed as before.