Apple Fritters

Make a batter the same as for pan-cakes, but beat the eggs separately and very light, then add the yolks and whites together, beat them well, and add the flour with a tablespoonful more than for the pan-cakes, then the milk. Peel the apples, core them, and cut them in very thin slices, dip them in the batter, and fry in hot lard; drain them, and sift white sugar over them. Serve with sauce or syrup-molasses. Or you may peel and quarter the apples, and chop them very finely and stir them in the batter. For plain fritters leave out the apple.

Bread Fritters

Cut slices half an inch thick from a stale loaf of baker's bread, break the yolks of three eggs in a deep dish, beat them slightly, and add half a teacup of milk, and a pinch of salt. Melt in a frying-pan equal quantities of butter and lard, dip each slice of bread in the milk and eggs, and when the butter is boiling hot, fry a nice brown on both sides, sprinkle thickly with sugar and cinnamon, and serve hot; or you may melt a table-spoonful of currant-jelly in a sauce-pan with two glasses of Madeira wine and pour over, grating a little nutmeg on each slice.

French Fritters

Put into a sauce-pan a pint of milk, a piece of butter the size of an egg, a little grated lemon-peel or two teaspoons of extract of vanilla, a teaspoonful of white sugar, and a pinch of salt; bring it to a boil, stir in flour a handful at a time, until the milk is all absorbed, stirring all the time with a wooden spoon, and keeping it boiling until it becomes quite thick and detaches itself from the bottom of the sauce-pan; then remove it from the fire, and break in six eggs, one at a time, stirring constantly until the paste will retain its shape in the spoon; have melted in a frying-pan some very nice lard, drop the paste from the spoon in small pieces, and fry a nice color over the fire; they will swell very much. Take them out with a perforated skimmer, and sift powdered sugar over them and serve.

Orange Fritters

Peel and slice half an inch thick fine tart juicy oranges (two two three), take out all the seeds, sprinkle the slices with powdered sugar, make a batter as for apple fritters, lay a slice of the orange in a large spoonful of the batter, and put it in the boiling lard. Serve with wine and sugar, or sugar only.

Plain Fritters

Measure five heaping tablespoonsful of flour, then sift it, and stir very gradually into it a pint of milk; add a pinch of salt, beat the yolks and whites separately of four eggs, add the yolks to the flour and milk, beat well together, then add the whites of the eggs, and drop spoonsful of the batter into boiling lard.

Spanish Fritters

Cut stale baker's bread in slices half an inch thick, and then in strips like lady-fingers or any size you wish. Sweeten a pint of cream or rich milk beat three eggs, stir in them a little ground cinnamon, cloves and grated nutmeg, and a little pinch of salt, add them to the cream, lay the bread on a flat dish, pour the custard over it, and let it stand until all absorbed by the bread; fry a light brown in butter and lard.