Cookery for every household

1868. Apple Fritters, 2 (Beignets aux Pommes) Frying batter No. 3. 1 Sugar. 4 apples. I Lemon or orange juice. Make the batter according to directions given above. Peel, core, and chop the apples. Sprinkle them with sugar and a little lemon or orange juice. Let them stand a few minutes, and then mix them with the batter. Take up a spoonful of the mixture at a time, and fry in boiling fat until a nice brown colour. Do not make the fritters too large, or they will not cook well in the centre, and test the first one before lifting the others from the fat. Sprinkle them with sugar and serve very hot. Sufficient for 5 or 6 persons. Probable cost, 8 d. 1869. Apple Fritters, 3 6 oz. flour. 1 tea-sp. baking powder. A pinch of salt. 14 table-sps. sugar. (Beignets aux Pommes) 2 small eggs. I oz. butter. 1 or 2 table-sps. milk. 1 cupful chopped apples. Put the butter and sugar into a basin and beat them together to a cream. Add the yolks of the eggs, then the sifted flour and milk by degrees. Beat well, add the baking powder and salt, the apples finely chopped, and, lastly, the whites of the eggs beaten to a stiff froth. Form the mixture into small portions about the size of a walnut, drop them into boiling fat, and fry to a golden brown colour. Drain and dredge well with sugar. Serve plain or with wine or lemon sauce. Sufficient for 3 or 4 persons. Probable cost, Id. 1870. Apple Fritters without Batter 3 medium-sized apples. I 1 glass wine or brandy. Castor sugar. | A little flour. Grated lemon rind. 1 Choose good sound apples of medium size, peel them, cut them in four or six pieces, and remove the core, trimming the pieces neatly. Lay these pieces on a plate, sprinkle them with sugar and a little grated lemon rind, and pour over the wine or brandy. Let them stand one hour, turning them over now and again, in order that all the pieces may be well soaked and flavoured with the wine. Brandy, rum, wine, or liqueur may be used according to taste. Care must be taken not to break the pieces of apple when turning them. When ready, drain, and then toss them in finely sifted flour. Fry in boiling fat in the same way as other fritters until of a golden brown colour, and well cooked. Drain well and sprinkle with sugar. Serve very hot. Note. — Tinned peaches or apricots may be prepared in the same way. Sufficient for 3 or 4 persons. Probable cost, 6 d. or 8d. 6 or 7 apples. 1 table-sp. flour. 1 dessert-sp. sugar, i tea-sp. cinnamon. Apple Rissoles 1 egg. Cake-crumbs. Apricot jam. Whipped cream. Pink sugar. Choose rather small apples of equal size, peel and core them and steam them until nearly tender, but not broken. Then allow them to cool. Sieve the flour, sugar, and cinnamon on to a piece of paper, and roll the apples in this mixture. Then brush them over with beaten egg and toss them in fine cake-crumbs. Fry them in boiling fat to a golden brown colour and drain well. Arrange the apples neatly on a hot dish, fill the centres with apricot jam, pile a little whipped cream on the top of each, and sprinkle with pink sugar. Probable cost. Is. Sufficient for 5 or 6 persons. 1872. Apricots a la Colbert (Abricots a la Colbert) i tin apricots. 1 beaten egg. 1 oupful cooked rice. Egg or cake-crumbs. A little rice flour.