"How pretty the fritters look, and how crisp they feel when we take them out!" said Mary.
"They will not remain crisp very long, though, not more than five minutes," said Mrs. Herbert. "We must send them in to grandmamma as quickly as possible, if we wish her to have them in perfection. That is why we make so much haste in frying, for fritters have lost their excellence when they have lost their crispness."
"I suppose when we have dried them on the kitchen paper we had better dish them and put them in the oven to keep hot, ma'am."
"No, put them in the screen; they will keep crisper than in the oven. We shall not need to put them anywhere for more than a minute, however, for they are just done. Dish them in a circle, sift a little white sugar on, and they are ready."
"I have enjoyed making apple fritters very much," said Margaret.
"That is well. The best of it is that when you have learnt to make apple fritters you can make fritters of any kind of fruit, for all the fruit fritters are made in the same way. Some fruits are dipped in sugar before being put in the batter, and it needs practice to keep the batter over them. Sometimes fruit is soaked in syrup. Then it must be dried before being dipped in the batter."
"I suppose it would not do to fry meat in batter, would it?" said Mary.
"Certainly it would. You can try it, if you like, one day."
"I should like, very much."
"Very well. Never do anything of this sort unless I am with you though, dear, for fear you should burn yourself. Hot water is very hot, and a little spilt on your hand would pain you very much, but hot fat would pain you much more, and when it is used, a little carelessness might end in a serious accident. Therefore I think small cooks like you ought not to practise frying unless an older person is present to see that everything is safe."