A guide to modern cookery

N.B.—Proceed in precisely the same way for Apple, Pear, Peach, or Banana fritters. 2421—AQUEOUS-FRUIT FRITTERS Ex. STRAWBERRY FRITTERS Select some large, somewhat firm strawberries; sugar them copiously ; sprinkle them with kirsch, and let them macerate on ice for thirty minutes. It is most essential that the strawberries be well sugared before macerating, because the heat of the fat sours them while the fritters are being fried, and they consequently become tart. A few minutes before serving, drain the strawberries, dip them in batter (No. 234), and plunge them into very hot fat. Drain them, dish them on lace paper, and sprinkle them with icing sugar, by means of a dredger. N.B.—The procedure is the same for Raspberry, Red-currant, Cherry, Orange, and Tangerine fritters. For the last-named, it is better to quarter them and peel them raw, than to slice them. 2422—FLOWER FRITTERS. Ex. ACACIA-FLOWER FRITTERS Select some blown acacia flowers; besprinkle them with sugar and liqueur brandy, and leave them to macerate for thirty minutes. Dip them in batter (No. 234); plunge them into plenty of hot fat; drain them; sprinkle them with best sugar and dish them on a napkin. N.B.—Proceed as above for Elder-flower, Lily, and Vegetable-marrow-flower fritters; but in the case of the last two, the quartered corollae, alone, are used. 2423—CUSTARD FRITTERS OR FRIED CREAM Custard fritters may be prepared in the three following totally different ways. 1s¢ Method—Cut up preparation No. 2400 with a round, square, or lozenge-shaped fancy cutter, as taste may dictate. Treat the resulting pieces of custard twice à l'anglaise, using very fine and fresh breadcrumbs for the purpose. Press upon the bread-crumbs with the blade of a knife that they may adhere properly, and fry the pieces of cream in very hot fat. On taking the fritters out of the fat sprinkle them with icing sugar, and dish them on a napkin. N.B.—Instead of treating these fritters à l'anglaise, they may be dipped into batter and treated as directed in the case of Apricot fritters. 2nd Method.—Prepare a custard as for a “créme renversée” (No. 2639), using only whole eggs, that it may be firm; and poach it in a utensil of a shape which will facilitate the cutting-up of the preparation. When the latter is quite cool, cut it up as fancy may suggest ; dip the pieces in batter (No. 234) and plunge them in plenty of hot fat. Drain them on a piece of linen; sprinkle them with icing sugar; glaze them in a fierce oven, and dish them on a napkin. 3rd Method.—Prepare some common-shaped meringues, and keep them very dry. When they have cooled, open them slightly on top, and, through the hole in each, fill them either with a Bavarois preparation, with some kind of ice-cream, or with a fruit sabayon thickened with stewed apricots or plums. Close the holes with the pieces that were cut out, and place the meringues in the refrigerator for an hour. When about to serve them, quickly treat them à l'anglaise ; set them (opened side uppermost) in a frying-basket, and dip them for a few seconds in smoking fat. Withdraw them as soon as their crusts have acquired a golden colour; sprinkle them with icing sugar ; dish them on a napkin, and serve them immediately. 2424—VIENNESE FRITTERS Quantities for the paste of Viennese fritters: one Ib. of flour ; six oz. of butter; half oz. of yeast; five eggs; half oz. of salt; two-third oz. of sugar; and one-sixth pint of milk. This paste is prepared exactly like Brioche paste (No. 2368). In any case, as it has to be worked with the rolling-pin, always keep it a little firm. 2425—HOT VIENNESE FRITTERS Roll out a piece of the paste given above to a thickness of one-fifth inch.