811. FRUIT TARTS IN GENERAL. When apricote, peaches, or any kind of large plums, are used for making tarte, the stones must be removed. In other respects they are invariably made and baked as the foregoing. Cherry, damson, raspbeny, and currant PRACTICAL HOUSEHOLD COOKERY. 401 tarts are made with the same directions, except that the stones of the two former need not be removed. 812. APPLE FRITTERS. Peel and cut the apples in rather thick slices, remove the cores with a tin cutter, and put the slices in a basin with about half a gill of brandy and a tablespoonful of pounded sugar, as well as some grated peel of either lemon or orange; toss the slices gently in the liquor, and let them steep thus for several hours if possible. Meanwhile make a batter paste (No. 317). Warm up to the right temperature a proper quantity of fat in the frying-kettle, and a quarter of an hour before serving drain well on a cloth the slices of apples ; dip each of these separately in the batter, and drop them quickly in the frying fat ; accelerate the fire when all the slices are in, stir with the skimmer, and when the fritters are crisp and of a nice golden colour, drain them on a cloth, shake some sifted sugar on both sides, and dish up on a napkin on a hot dish, and serva 818. PINE-APPLE FRITTERS. Trim the pine-apple without waste, cut it into small pieces the size of a finger, steep them in a basin with a little Maraschino and a spoonful of pounded sugar ; then proceed to dip each piece in the batter, as described in the preceding number, and fry them in every respect as apple fritters. 814w ORANGE FRITTERS. Feel the number of oranges required for fritters, diviclo them into quarters, remove the pips, and steep them in a basin with half a gill of brandy and a spoonful of pounded sugar ; toss these quarters well, so as to enable the brandy to be absorbed. Meanwhile prepare some light-made batter 2 c 402 PRACTICAL HOUSEHOLD COOKERY. (Na 317), and proceed (when about to send to the table) in the same way as for apple fritters. 81& BEIGHETS FRITrERS. Pat a pint of water into a stewpan, with a quarter of a pound of fresh butter, one ounce of pounded sugar, and a small pinch of salt ; bofl it ; Hheaa. draw the pan away from the fire, add gradually whfle stirring with a wooden spoon, half a pound of flour✪ Champagne Biscuits and the grated peel of a lemon ; stir this over the fire four minutes longer, then take it away from the fire and break in one egg, mix it thoroughly before adding another, and continue in the same way until five eggs have been used, if the paste is rather stiff, use one more, as this must be of such consistency as not to spread when dropped from the spoon. Warm some frying-fat in the frying kettle ; when hot, draw it to the side of the fire^ spread the paste one inch and a half thick on a stewpan cover, hold the cover in the left hand over the frying kettle, dip the hooked handle of a kitchen ladle in the hot fat, and with it detach portions of the paste, the size of a walnut, and let them drop in the hot fat. When the paste has been all used, push the kettle on the fire, and stir the fritters with the skimmer till done, which can be ascertained by trying them with the finger ; if found of an even yellow colour, and firm to the touch, they are ready ; then drain them on a wire sieve, sprinkle with pounded sugar, dish on a hot napkin, and serve. Note. — ^The fat for frying sweet fritters must be quite fresh, and only used for frying similar sweet dishes, and on no account should fat be used in which fish has been fried 816. BROWN-BREAD PUDDING. Ingredients required : Three quarters of a pound of brown-bread crumbs, six ounces of pounded sugar, six eggK, PRACTICAL HOUSEHOLD COOKERY, 403 half a pint of whipped cream, a little grated lemon rind, a pinch of cinnamon powder, one pound of morella cherries, and a good pinch of salt. ✪ Brown-Bread Pudding

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811. FRUIT TARTS IN GENERAL. When apricote, peaches, or any kind of large plums, are used for making tarte, the stones must be removed. In other respects they are invariably made and baked as the foregoing. Cherry, damson, raspbeny, and currant PRACTICAL HOUSEHOLD COOKERY. 401 tarts are made with the same directions, except that the stones of the two former need not be removed. 812. APPLE FRITTERS. Peel and cut the apples in rather thick slices, remove the cores with a tin cutter, and put the slices in a basin with about half a gill of brandy and a tablespoonful of pounded sugar, as well as some grated peel of either lemon or orange; toss the slices gently in the liquor, and let them steep thus for several hours if possible. Meanwhile make a batter paste (No. 317). Warm up to the right temperature a proper quantity of fat in the frying-kettle, and a quarter of an hour before serving drain well on a cloth the slices of apples ; dip each of these separately in the batter, and drop them quickly in the frying fat ; accelerate the fire when all the slices are in, stir with the skimmer, and when the fritters are crisp and of a nice golden colour, drain them on a cloth, shake some sifted sugar on both sides, and dish up on a napkin on a hot dish, and serva 818. PINE-APPLE FRITTERS. Trim the pine-apple without waste, cut it into small pieces the size of a finger, steep them in a basin with a little Maraschino and a spoonful of pounded sugar ; then proceed to dip each piece in the batter, as described in the preceding number, and fry them in every respect as apple fritters. 814w ORANGE FRITTERS. Feel the number of oranges required for fritters, diviclo them into quarters, remove the pips, and steep them in a basin with half a gill of brandy and a spoonful of pounded sugar ; toss these quarters well, so as to enable the brandy to be absorbed. Meanwhile prepare some light-made batter 2 c 402 PRACTICAL HOUSEHOLD COOKERY. (Na 317), and proceed (when about to send to the table) in the same way as for apple fritters. 81& BEIGHETS FRITrERS. Pat a pint of water into a stewpan, with a quarter of a pound of fresh butter, one ounce of pounded sugar, and a small pinch of salt ; bofl it ; Hheaa. draw the pan away from the fire, add gradually whfle stirring with a wooden spoon, half a pound of flour and the grated peel of a lemon ; stir this over the fire four minutes longer, then take it away from the fire and break in one egg, mix it thoroughly before adding another, and continue in the same way until five eggs have been used, if the paste is rather stiff, use one more, as this must be of such consistency as not to spread when dropped from the spoon. Warm some frying-fat in the frying kettle ; when hot, draw it to the side of the fire^ spread the paste one inch and a half thick on a stewpan cover, hold the cover in the left hand over the frying kettle, dip the hooked handle of a kitchen ladle in the hot fat, and with it detach portions of the paste, the size of a walnut, and let them drop in the hot fat. When the paste has been all used, push the kettle on the fire, and stir the fritters with the skimmer till done, which can be ascertained by trying them with the finger ; if found of an even yellow colour, and firm to the touch, they are ready ; then drain them on a wire sieve, sprinkle with pounded sugar, dish on a hot napkin, and serve. Note. — ^The fat for frying sweet fritters must be quite fresh, and only used for frying similar sweet dishes, and on no account should fat be used in which fish has been fried 816. BROWN-BREAD PUDDING. Ingredients required : Three quarters of a pound of brown-bread crumbs, six ounces of pounded sugar, six eggK, PRACTICAL HOUSEHOLD COOKERY, 403 half a pint of whipped cream, a little grated lemon rind, a pinch of cinnamon powder, one pound of morella cherries, and a good pinch of salt.

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