[401.] Cherry Fritters.— Remove the pits from 1 pint nice, ripe cherries, mix them with the same ingredients as Apple Fritters, fry in boiling lard, dust with powdered sugar and serve with cherry or wine sauce.
[402.] Orange Fritters.— Pare and quarter 6 oranges and remove the white skin and pits; mix the orange pieces with the same ingredients as Apple Fritters, drop the mixture, by spoonfuls, into boiling lard and fry a light brown. See that each fritter has 3 pieces of orange and serve with following sauce:—Stir 2 tablespoonfuls butter with 6 tablespoonfuls powdered sugar to a cream and add the yolks of 2 eggs and ½ cup finely cut orange pieces; set the sauce in a saucepan of boiling water and stir till it is melted; then serve. Care should be taken to choose oranges that are not bitter.
[403.] Rice Fritters.— Put 1 cup rice in a saucepan, add cold water and boil 5 minutes; drain in colander and rinse with cold water; return rice to saucepan and add 1 pint milk, ½ teaspoonful salt and ½ tablespoonful butter; boil until rice is thick and soft; transfer it to a dish and when cold mix with 3 tablespoonfuls sugar, the yolks of 4 eggs, 4 tablespoonfuls prepared flour and lastly the whites of the eggs, beaten to a stiff froth; drop this with a tablespoon like small dumplings into boiling lard and fry till done; pile them on a dish, dust over with sugar and serve with snow sauce flavored with wine and a little vanilla.
[404.] Cocoanut Fritters.— Make a batter the same as for Apple Fritters, stir 1 large cup freshly grated cocoanut into it and finish the same as Apple Fritters. Serve with the following sauce:—Boil 1 cup sugar with ½ cup water till it forms a thread between 2 fingers; remove from fire; beat the whites of 2 eggs to a stiff froth; add the boiling hot sugar syrup slowly, beating constantly with an egg beater; then stir in 3 or 4 tablespoonfuls cocoanut.
[405.] Currant Fritters.— 2 cups flour sifted with 1 teaspoonful baking powder, ½ tablespoonful dripping or butter, 2 tablespoonfuls sugar, the grated rind of ½ lemon, ½ cup milk, 2 eggs and ½ cup well washed and dried currants; stir dripping and sugar to a cream and add the yolks of 2 eggs; then the sifted flour and milk; the lemon and currants next; add lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon small portions, the size of a walnut, from the mixture, drop them into boiling lard or dripping and fry a light brown and well done; dust them with sugar and serve with a syrup made as follows:—Boil 1 cup sugar with ½ cup water till it begins to turn yellow; then remove from fire, add a little boiling water, stir for a few minutes and serve. These quantities make 20 fritters.
[406.] Walnut Fritters.— Break the nuts into small pieces and stir 2 cupfuls into a batter made the same as for Apple Fritters. Or bake the fritters plain, prepare a hard sauce, stir some nuts into it and serve with the fritters. Walnut fritters may be served with wine, hard or fruit sauce, or they may be served dusted with sugar without a sauce.
[407.] Omelette Souflé à la vanille.— Stir the yolks of 9 eggs with 3 tablespoonfuls sugar to a cream; add a little salt, 1 teaspoonful vanilla extract and 6 macaroons pounded fine; add lastly the whites of the eggs, beaten to a stiff froth; place an omelet or large fryingpan with butter over the fire; when hot put in ⅓ the egg mixture, shake the pan a little to and fro and bake the omelet to a delicate brown; have ready a buttered dish, turn the omelet into it, with the brown side up, set in the oven and bake another omelet the same way; lay the omelet on top of the one in dish, with brown side up; then bake the third one; lay it on top of the two and bake the whole 10 to 15 minutes; draw them to the front of oven, sprinkle with sugar and hold a red hot shovel over, to brown the sugar; then remove from oven and serve at once. Omelet souflées should be eaten as soon as done.
[408.] Omelette Souflé Confitures.— Prepare 3 or 4 omelets the same as in foregoing recipe, spread over each omelet some peach marmalade or fruit jelly, pour over them when done some warm fruit jelly and serve.
[409.] Omelette Souflé (with Chocolate).— Prepare the omelets the same as in foregoing recipe and sprinkle over each one a tablespoonful grated chocolate.
[410.] Omelette Souflé (with Cocoanut).— Prepare 3 or 4 omelets the same as in foregoing recipe, lay them in a buttered dish on top of one another with thick layers of cocoanut between and bake 10 minutes; dust the souflée with sugar and serve at once.