401. +Cherry Fritters.+-- Remove the pits from 1 pint nice, ripe cherries, mix them with the same ingredients as Apple Fritters, fry in boiling lard, dust with powdered sugar and serve with cherry or wine sauce.
402. +Orange Fritters.+-- Pare and quarter 6 oranges and remove the white skin and pits; mix the orange pieces with the same ingredients as Apple Fritters, drop the mixture, by spoonfuls, into boiling lard and fry a light brown. See that each fritter has 3 pieces of orange and serve with following sauce:--Stir 2 tablespoonfuls butter with 6 tablespoonfuls powdered sugar to a cream and add the yolks of 2 eggs and ½ cup finely cut orange pieces; set the sauce in a saucepan of boiling water and stir till it is melted; then serve. Care should be taken to choose oranges that are not bitter.
403. +Rice Fritters.+-- Put 1 cup rice in a saucepan, add cold water and boil 5 minutes; drain in colander and rinse with cold water; return rice to saucepan and add 1 pint milk, ½ teaspoonful salt and ½ tablespoonful butter; boil until rice is thick and soft; transfer it to a dish and when cold mix with 3 tablespoonfuls sugar, the yolks of 4 eggs, 4 tablespoonfuls prepared flour and lastly the whites of the eggs, beaten to a stiff froth; drop this with a tablespoon like small dumplings into boiling lard and fry till done; pile them on a dish, dust over with sugar and serve with snow sauce flavored with wine and a little vanilla.
404. +Cocoanut Fritters.+-- Make a batter the same as for Apple Fritters, stir 1 large cup freshly grated cocoanut into it and finish the same as Apple Fritters. Serve with the following sauce:--Boil 1 cup sugar with ½ cup water till it forms a thread between 2 fingers; remove from fire; beat the whites of 2 eggs to a stiff froth; add the boiling hot sugar syrup slowly, beating constantly with an egg beater; then stir in 3 or 4 tablespoonfuls cocoanut.
405. +Currant Fritters.+-- 2 cups flour sifted with 1 teaspoonful baking powder, ½ tablespoonful dripping or butter, 2 tablespoonfuls sugar, the grated rind of ½ lemon, ½ cup milk, 2 eggs and ½ cup well washed and dried currants; stir dripping and sugar to a cream and add the yolks of 2 eggs; then the sifted flour and milk; the lemon and currants next; add lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon small portions, the size of a walnut, from the mixture, drop them into boiling lard or dripping and fry a light brown and well done; dust them with sugar and serve with a syrup made as follows:--Boil 1 cup sugar with ½ cup water till it begins to turn yellow; then remove from fire, add a little boiling water, stir for a few minutes and serve. These quantities make 20 fritters.