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Fruit Fritters, Batter For

Fruit fritters are made by frying fruit which has been dipped in batter, in hot fat, and draining well before serving. The following recipe will serve for many kinds of fruits, and also for vegetables. Warm half a pint of milk, in which stir two ounces of butter; make it into a batter, with about ten ounces of flour. Sweeten to taste, and flavour with nutmeg, cinnamon, etc., and a glass of any liqueur or brandy. Stir in the whites of two eggs well whisked, and fry at once, in hot dripping or lard. Fruits such as pineapple, apple, orange, peach, etc., should be cut in slices, dipped in the batter, fried nicely, and when dried before the fire, strewed with sifted sugar. Such fruits as strawberries, cherries, apricots, and raspberries, should be thrown into the batter, and a spoonful poured into the boiling fat; all stones must be previously removed. For frying vegetables, mix into the batter, in the place of sugar, etc., savoury herbs and salt. Time, two or three minutes to fry. Sufficient for four or five persons. (See also BATTER FOR FRYING MEAT, FISH, FRUIT, ETC.)