Beat the yolk and white separately. Mix all smoothly together with sufficient flour to roll out. Roll as thin as possible, and cut into squares and ribbons. Fry in boiling lard. Drain and sprinkle with flavoured sugar (see [p. 164]).
Orange Fritters
Peel and divide several sweet oranges into sections. Scrape off all pith with a sharp knife. Take out the seeds. Drop them into a syrup made of water, sugar and a table-spoon of brandy, and let them simmer for a few minutes. Take out and drain on a sieve. Dip in batter and fry (see [p. 41]). Put in the oven to drain and sprinkle with orange sugar (see [p. 164]).
Pine-Apple Fritters
1 pine-apple (fresh or tinned)
2 cups flour
1 table-spoon melted butter
1 egg
Water
Pare and grate the pine-apple. To the juice add the flour. Mix perfectly smooth. Add the well-beaten yolk, a little salt and the butter. If fresh pine-apple is used add sufficient water to make the batter thin enough to drop from the end of spoon. Beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry. Drop into the boiling fat by the table-spoon and fry a golden brown. Drain on paper in the oven and dust with lemon sugar (see [p. 164]).
Portuguese Fritters
(Pain Perdu)
1 pint milk
1 yolk
2 table-spoons sugar
Bread
2 ozs. butter
1 dessert-spoon orange-flower water
Boil the milk with the sugar, grated rind of a lemon, and orange-flower water until it is reduced one half.