The new century cookery book

Prepare the batter as directed in No. 35. Peel the apples thinly, cut into slices about |-inch thick, cut out the cores by means of a column-cutter. Put the slices on a plate, pour over the brandy and kirsch, cover over with another plate, and shake together for a few minutes. Dip the slices of apple into the batter, and drop into the fat previously heated ; fry a golden colour, drain on a cloth. Mix a little ground cinnamon with caster sugar, just enough to flavour ; dust over the fritters with the sugar, dish up, and serve as hot as possible. 1653. Beignets de Groseilles vertes {Gooseberry Fritters). — A pint of large gooseberries, 1 white and 2 yolks of eggs, 2 tablespoonfuls cream, 2 oz. flour, 2 tablespoonfuls water, caster sugar, a pinch of salt, clarified butter or lard. Sift the flour into a basin. Add a pinch of salt, stir in gradually the yolks of eggs, cream, and water, and work into a smooth batter. Let it stand for half an hour. Pick the fruit, beat the white of egg to a stiff froth and mix with the batter. Heat the butter or lard, dip the gooseberries into the batter, drop into the hot butter or lard, and fry a golden colour. Drain on a cloth, sprinkle with caster sugar, dish up, and serve. 1654. Beignets de Fraises. — Select about one pound of large strawberries ; remove the small leaves, but leave on the stalks ; place them in a basin ; sprinkle with a little ground cinnamon ; dissolve some peach marmalade, strain, add a small glass of liqueur brandy, and keep warm. Have ready a small quantity of light frying-batter. Next dip the strawberries into the marmalade, roll in powdered sponge cakes or powdered biscuits, dip each strawberry into the batter, drop them gently in some boiling fat or butter, and fry till crisp and of a nice light colour ; drain, and dish up on a folded napkin. Dust with sugar and serve quickly. 1655. Beignets de Petites Clande. — Proceed in the same manner as above described, using ripe but firm greengages, previously stoned, in place of strawberries. 1656. Beignets d'Abricot {Apricot Fritters). — 8 apricots. i pint syrup, yeast batter (No. 1657), frying-fat, caster sugar, and ground cinnamon. Cut the apricots in halves and stone them, cook them in the syrup until tender, cool, and drain on a sieve. Cover the fruit with yeast batter, and place them on to buttered strips of paper ; let them stand for half an hour in a warm place, then drop them into plenty of boiling fat. Fry to a golden colour, take up, drain on a cloth or paper, sprinkle with powdered sugar, mix with finely ground cinnamon, and serve on a dish covered with a folded napkin. 1657. Yeast Batter for Fritters.— Dilute a quarter of an ounce of compressed yeast with a little tepid milk, work in two ounces of flour, and make a light dough. Let it rise in a warm place. When sufficiently risen add six ounces of sifted flour, an ounce and a half of melted butter, a pinch of salt, a pinch of sugar, and enough milk to form a smooth paste ; beat up well, and put again in a warm place to rise. Cover the halves of apricots completely with the batter, place them on buttered paper, and proceed as directed.