1973.—SOUFFLÉ FRITTERS. (Beignets Soufflés.)
Ingredients.—Choux paste, No. 1650, frying-fat, castor sugar.
Method.—Prepare the paste as directed, drop teaspoonfuls of it into hot fat, and fry rather slowly until crisp and lightly browned. Drain well, dredge with castor sugar, and serve.
Time.—To fry, about 20 minutes. Average Cost, 9d. to 10d. Sufficient for 6 or 7 persons.
1974.—SPANISH FRITTERS. (Fr.—Beignets Espagnoles.)
Ingredients.—1 lb. of flour, ½ an oz. of yeast, 1 egg, milk, 2 ozs. of butter warmed, 1 saltspoonful of salt, frying-fat.
Method.—Moisten the yeast with a little lukewarm water, add the egg, and stir it into the flour. Sprinkle in the salt, mix and beat well, adding milk gradually until a very light dough is formed, then cover and set aside in a warm place to raise for 2 or 3 hours. When ready, work in the butter, shape the dough into small balls, and fry in hot fat until crisp and lightly browned. Serve with sweet sauce.
Time.—From 2½ to 3½ hours. Average Cost, 6d. Sufficient for 6 or 7 persons.
1975.—STRAWBERRY FRITTERS. (See Gooseberry Fritters, No. 1965.)
