WASHINGTON FRITTERS.—Boil four large potatoes; peel them; and, when cold, grate them as fine as possible. Mix well together two large table-spoonfuls of cream, two table-spoonfuls of sweet white wine, half a grated nutmeg, two table-spoonfuls of powdered sugar, and the juice of a lemon. Beat eight eggs very light, (omitting the whites of two,) and then mix them gradually with the cream, wine, &c., alternately with the grated potatoe, a little at a time of each. Beat the whole together at least a quarter of an hour after all the ingredients are mixed. Have ready, in a frying-pan over the fire, a large quantity of boiling lard; and when the bubbling has subsided, put in spoonfuls of the batter, so as to make well-formed fritters. Fry them a light brown, and take them up with a perforated skimmer, so as to drain them from the lard. Lay them on a hot dish, and send them immediately to table. Serve up with them, in a boat, a sauce made in the proportion of two glasses of white wine, the juice of two lemons, and a table-spoonful of peach-water, or a glass of rose-water. Make the sauce very sweet with powdered white sugar, and grate nutmeg into it.
These fritters may be made with boiled sweet potatoes, grated when cold.
WINE FRITTERS.—Beat six eggs till very thick and smooth; and when they are quite light, beat into them, gradually, six table-spoonfuls of sweet malaga or muscadel wine, and six table-spoonfuls of powdered white sugar. Have ready a sufficient number of large fresh milk biscuits, split in two, soaked in a bowl of sweet wine about five minutes, and drained on a sieve. Put some fresh lard into a frying-pan, and when it boils, and has been skimmed, dip each piece of the split biscuit into the batter of wine, eggs, and sugar, and fry them a light brown. When done, take them up with a perforated skimmer, and drain them well from the lard. Strew powdered white sugar over them.
SWEETMEAT FRITTERS.—Having boiled a large beet till it is tender all through, and scraped off the outside, cut the beet into pieces, and pound them in a marble mortar till you have extracted the juice. Then stir into a quart of milk enough of the beet-juice to give it a deep red colour. Beat seven eggs till very smooth and light, and stir them gradually into the milk; alternately with a pint and a half of sifted flour. The red colour will look paler after the egg is mixed with the milk. If you find it too pale, add more beet-juice. Have ready some boiling lard in a frying-pan over the fire; and when it has ceased to bubble, and the surface has become smooth, put in the mixture by spoonfuls, so as to form round or oval cakes of an equal size, and fry them a light brown. If you find the batter too thin, stir in a very little more flour. As the fritters are done, take them out, on a perforated skimmer, draining the lard back into the frying-pan. Dredge the fritters thickly with powdered sugar, and lay on each some preserved peach, plum, or other sweetmeat. You may heap on every one a table-spoonful or more of marmalade. Send them to table hot.
GREEN FRITTERS.—Are made as above; but coloured with the juice of spinach, extracted by pounding in a mortar.