They may be served with or without sweet sauce.
APPLE FRITTERS.
311. One pint of milk,
Three eggs,
Salt just to taste,
As much flour as will make a batter.
Beat the yelks and whites separately, add the yelks to the milk, stir in the whites with as much flour as will make a batter; have ready some tender apples, peel them, cut them in slices round the apple; take the core carefully out of the centre of each slice, and to every spoonful of batter lay in a slice of the apple, which must be cut very thin—fry them in hot lard of a light brown on both sides.
ORANGE FRITTERS.
312. These are made as the above, only a slice of orange is to be substituted for the apple.
GERMAN PUFFS.
313. One pint of milk,
Three eggs,
One pound of flour,
One dessert spoonful of dissolved salæratus,
A tea spoonful of butter,
A salt spoon of salt.
Beat the yelks and whites of the eggs separately. The yelks must be as thick as batter, and the whites perfectly dry.
Add to the yelks half the milk and half the flour, stir it well until the batter is smooth, then add the remainder of the flour and milk.