Mundane Fritters

Prepare a cream cake paste, the same as for souffle fritters a la Medicis (No. 3047). Cut some bands of paper three inches long by two inches wide, and butter them over. Pour the paste into a pocket furnished with a channeled socket and push through on to each paper band a string of paste to form a large S, both ends being rolled. Heat some fat made with beef kidney suet and lard in a large frying pan, and when this is hot plunge in sufficient of the fritters to cover the surface; lift off the papers as quickly as they detach from the paste and fry the fritters slowly while turning them over; when fried and of a fine color drain them on a sieve. After they become partly cold dip them one by one in a clear rum icing made with fine sugar and the liquor. Drain and place them at once on a pastry grate laid on top of a tin plate so that the icing drains off properly; when the fritters are dry dress and serve.