FRITTERS.—
Make the same mixture as for batter pudding. Eight eggs beaten very light and thick, and stirred gradually into a quart of milk, in turn with eight spoonfuls of flour; and, when all are united, beat the whole very hard. In a large frying-pan melt a pound of lard, and when it comes to a boil, put in with a large spoon a half tea-cupful of batter. Fry them fast, a panful at a time, and as they require no stirring they will soon be done. For the next panful, add half a pound more of lard, and see that it is boiling well all the time. If there is not enough of lard, or if it only simmers, the fritters will stick to the bottom, and be heavy, dark, and greasy. Send them to table "hot and hot," sprinkled with sugar. Eat them with sugar, cinnamon, and white wine. This is the best possible receipt for plain fritters.
ORANGE FRITTERS.—
For frying fruit fritters use nice fresh butter. Peel, and cut into round slices (not very thin) some fine oranges, removing the seeds carefully. Put into each fritter (while frying) a slice of orange, and dredge with sugar. Eat them with sweetened orange juice. These are fritters for company.
PEACH FRITTERS.—
Take large ripe free-stone peaches, the best you can get. Peel them, cut them in half, remove the stones, and put some loaf sugar into the cavities from whence you took them. Have ready, in a large frying-pan over the fire, an ample quantity of nice fresh butter, boiling fast. Put in the batter, and to every spoonful allow half a peach, laid on its back. When done take them up separately, and drain the butter back into the pan. Serve up the fritters dredged with white sugar. You may color these fritters pink by mixing in the batter a little prepared alkanet, the chips tied up in a thin muslin bag, and laid in a small saucer of sweet oil. Stir the colored oil into the batter; it has no taste, but the color is beautiful. Fritters may be colored green by mixing in the batter some of the juice obtained from pounded spinach leaves.