1955.—BEETROOT FRITTERS. (Fr.—Beignets de Betterave.)
Ingredients.—1 large cooked beetroot, 3 yolks of eggs, 1 tablespoonful of flour, sugar to taste, ½ a teaspoonful of lemon-rind, a good pinch of nutmeg, frying-batter (see Apple Fritters, No. 1952), frying-fat.
Method.—Pass the beetroot through a fine sieve, sprinkle in the flour, add the yolks of eggs, lemon-rind, and nutmeg, and sweeten to taste. Stir over a slow fire for 10 minutes, and put aside until cold. Drop the mixture in dessertspoonfuls into the batter, drain slightly, and fry in hot fat until crisp and lightly browned. Drain well, and serve dredged with castor sugar. Another variety of fritters is prepared with cooked beetroot thickly sliced, coated with sweet or savoury batter, and fried as directed above.
Time.—Altogether, ½ an hour. Average Cost, 7d. Sufficient for 5 or 6 persons.
1956.—BREAD FRITTERS. (Fr.—Beignets de Pain.)
Ingredients.—2 French dinner rolls, 2 yolks of eggs, ½ a pint of milk, ½ small glass of Maraschino, ground cinnamon, clarified butter.
Method.—Rasp the crusts, cut the rolls into ¼-inch slices, and place them in a deep dish. Beat the yolks of eggs well, add the milk and Maraschino, sweeten to taste, and pour over the bread. Let it soak for about 15 minutes, then drain well, and fry golden brown in the clarified butter. Drain, sprinkle with castor sugar and cinnamon, then serve.
Time.—About 40 minutes. Average Cost, 10d. Sufficient for 4 or 5 persons.
1957.—BREAD AND BUTTER FRITTERS. (Fr.—Beignets de Pain au beurre.)
Ingredients.—8 slices of thin bread and butter, jam, frying-fat, frying-batter (see p. 881), castor sugar.
Method.—Make the batter according to directions given. Spread half the slices of bread and butter with jam, cover with the remainder, and cut into 4 squares. Dip them into the prepared batter, drop them into hot fat, and fry slowly until crisp and lightly browned. Drain well, dredge with castor sugar, and serve as hot as possible.
Time.—To fry, about 15 minutes. Average Cost, 6d. Sufficient for 6 or 7 persons.
1958.—CROQUETTES OF FRUIT. (Fr.—Croquettes de Fruit.)
Ingredients.—¾ of a lb. of cooking cherries, damsons or plums, 1½ lb. of Savoy biscuits or Genoese cake finely crumbled, 4 ozs. of sugar, 1 teaspoonful of finely-grated lemon-rind, a good pinch of cinnamon, egg and breadcrumbs, frying-fat.
