Add a pint or less of any of these fruits, cut into small pieces, to
either of the above receipts. When done, sprinkle sugar over the tops.
OYSTER OR CLAM FRITTERS (No. 1).
Chop, not too fine, twenty-five of either clams or oysters (bearded or
not), and mix them in the fritter batter of either of the above
receipts.
CLAM FRITTERS (No. 2).
Strain one pint of clams, saving the juice; add to this juice sufficient
water to make one pint; mix into it one egg, well beaten, and sufficient
_prepared_ flour to make a light batter, also the clams chopped, and
some salt. Drop by the spoonful into boiling-hot lard.
KENTISH FRITTERS (_Mrs. Acton_).
Beat up the whites of three eggs and the yolks of six, with half a pound
of flour, a cupful of milk, and a large tea-spoonful of yeast. Put the
mixture into a jar, and set it near the stove until the next day; then
add to the batter two large apples chopped. Drop this by the spoonful
into boiling lard. Sprinkle over sugar.
FRIED CREAM (_Crême Frite_).
Every one should try this receipt: It will surprise many to know how
soft cream could be enveloped in the crust, while it is an exceedingly
good dish for a dinner course, or for lunch or tea. When the pudding is
hard, it can be rolled in the egg and bread-crumbs. The moment the egg
touches the hot lard it hardens and secures the pudding, which softens
to a creamy substance very delicious.
Ingredients: One pint of milk, five ounces of sugar (little more than
half a cupful), butter the size of a hickory-nut, yolks of three eggs,
two table-spoonfuls of corn starch, and one table-spoonful of flour (a
generous half cupful altogether), stick of cinnamon one inch long, one
half tea-spoonful of vanilla.
Put the cinnamon into the milk, and when it is just about to boil stir
in the sugar, and the corn starch and flour, the two latter rubbed
smooth with two or three table-spoonfuls of extra cold milk; stir it
over the fire for fully two minutes, to cook well the starch and flour;
take it from the fire, stir in the beaten yolks of the eggs, and return
it a few moments to set them; now, again taking it from the fire, remove
the cinnamon, stir in the butter and vanilla, and pour it on a buttered
platter until one-third of an inch high. When cold and stiff, cut the
pudding into parallelograms, about three inches long and two inches
wide; roll these carefully, first in sifted cracker-crumbs, then in eggs
(slightly beaten and sweetened), then again in the cracker-crumbs. Dip
these into boiling-hot lard (a wire basket should be used if
convenient), and when of fine color take them out, and place them in the
oven for four or five minutes to better soften the pudding. Sprinkle
over pulverized sugar, and serve immediately.
PEACH, APRICOT, OR APPLE FRITTÉRS (_French Cook_).
The fresh or the canned fruit may be used. If fresh, pare, core, and cut
them in halves. In either case, let them remain two or three hours in
brandy, rum, or wine, with plenty of sugar sprinkled over, with some
grated lemon peel or zest. When they have absorbed the flavor of these
surroundings, drain, and dip them into the fritter batter (No. 1). If
rum is used for marinating the fruit, it should be also used in the
batter. When the fritters are done and well drained, sprinkle powdered
sugar over them.