Preparation:

1. Stir the whites into the cream in turn with the flour.
2. Put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick.
3. Fry in plenty of hot sweet lard, a spoonful of batter for each fritter. Drain and serve upon a hot, clean napkin.
4. Eat with jelly sauce. Pull, not cut them open.

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Ingredients:
2 cups boiled squash
1/2 cup flour
1 teaspoon baking-powder
1 egg
2 tablespoons milk

Preparation:

1. It is assumed that the squash has been prepared as a vegetable, with seasoning and a little butter, and what is here used is a cold, left over portion of the same.
2. Mix baking-powder with the flour and add to the squash; add milk and stir all together. Beat egg and stir in.
3. Have hot fat in pan and drop fritters from spoon into pan. When browned on both sides remove to hot platter.

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Preparation:

1. Pare and core the apples neatly, leaving a hole in the centre of each. Cut crosswise Into slices half an inch thick. Spread these on a dish and sprinkle with lemon-juice and powdered sugar.

 

2. Beat the eggs light, straining the yolks, and add to the latter the milk and salt, the whites and the flour, by turns. Dip the slices of apple into the batter, turning them until they are thoroughly coated, and fry, a few at a time, in hot lard. Throw upon a warm sieve as fast as you take them out, and sift powdered sugar, cinnamon and nutmeg over them.

 

3. These fritters require dexterous handling, but if properly made and cooked, are delicious.

 

4. Eat with white wine butter sauce, white wine lemon sauce or brandy butter (hard sauce).

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Ingredients:
1 egg
1 cup yogurt
1-2 cups flour
1 tsp vanilla
2 tsp baking powder
1 Tbsp rum or brandy
2 Tbsp sugar
raisins (optional)

Preparation:

1. Mix all ingredients.

 

2. Drop rounded teaspoonfuls of batter in hot oil and fry, 2 or 3 at a time, until golden, about 4-5 minutes, turning with a slotted spoon as necessary.

 

3. Drain on paper towels and dust with confectioners’ sugar.

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Ingredients:
300 g (10 oz) cooked rice
3 Tbsp sugar
2 egg yolks
4 Tbsp coconut milk powder
juice of 1/2 lemon
170 g (6 oz) grated coconut (or coconut flakes)

Preparation:

1. Mash half of the cooked rice. Combine with remaining rice, sugar, egg yolks, coconut milk powder and lemon juice.

 

2. With moist, but not wet hands, form a 1 to 1 1/2 inches ball of the rice mixture.

 

3. Pour grated coconut into a shallow dish. Roll in each ball to coat.

 

4. Deep fry the rice balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels, dust with powdered sugar and serve hot.

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