Celeriac, Pear and Quartered Apple Fritters

Celeriac.—Cut some celery roots in four, pare neatly and blanch them in plenty of water, then drain and finish cooking in a twenty-two degree syrup with a gill of Madeira wine added; when done, drain, wipe dry and leave to get cold, then dip them in frying batter (No. 137), and plunge into hot fat. As soon as of a fine color and the paste is crisp, drain and wipe them off, bestrew over with sugar and serve.

Pear Fritters are prepared the same, either with small pears or quartered larger ones, blanched and cooked in syrup and kirsch. Should the pears be very ripe they may be used raw and finished exactly the same as celery fritters.

Quartered Apples.—Peel and core the apples, cook them firmly in a light syrup with maraschino, drain and fry the same as for the above; glaze with sugar, pour over some rum and serve.