Although a species of pancakes, are yet not so wholly composed of eggs, and may be made of almost any substance fried in butter. Make them of any of the batters directed for pancakes, dropping a small quantity into the pan, or beat six eggs very lightly and quickly in a quart of milk, adding gradually three quarters of a pound of potato-flour. Have ready a large quantity of lard, and when boiling hot put in the batter, allowing for each fritter half a teacupful. They do not require turning, and will be done in a few minutes, but must be sent to table immediately, or they will become heavy; one pound and a half of lard will be required for the above quantity of fritters; they may be eaten plainly powdered with loaf sugar or sugar and cinnamon, and should be served on a folded napkin in the dish. Any sort of sweetmeat or ripe fruit may be made into fritters.

For Plain Fritters

Grate the crumb of a penny loaf, put it into a pint of milk over the fire, and beat it very smooth; when cold, add the yolks of five eggs three ounces of sifted sugar, and half a nutmeg. Fry them in hog's lard, and serve pudding-sauce in a boat.

Apple-Fritters

Take the yolks of six eggs, and the whites of three; beat them well, and strain them; then add a pint of milk, a little salt, half a nutmeg grated, and a glass of brandy. Make it into thick batter with fine flour; slice the apples in rounds, cut out the core, dust them with fine sugar, and let them so remain for two hours; then dip each slice in batter, and fry them in plenty of boiling lard over a quick fire. They require lard sufficient to swim in. Glaze with sugar.

Creme Frite Aux Amandes

Boil one pint of milk with two bay-leaves, a little lemon-peel, and a small piece of cinnamon. When the flavor is extracted, strain it; add two table-spoonfuls of arrowroot, and sugar to palate; stir it well over the fire, and add the yolks of four eggs, two ounces of chopped almonds, and a wineglass of cream. Cook the whole over the fire for about four minutes, stirring it all the time; then pour it on a tin which has been well buttered, spread it about half an inch thick, put it into the oven for ten minutes, let it get thoroughly cool, cut out with a round cutter, dip into fine bread-crumbs, then into egg beat up very thin, and again into crumbs; fry in hot lard: dust over with sugar, and send to table.

French Fritters

Mix two eggs, well beaten and strained, with as much new milk and flour as shall make one thick pancake, which fry as pale as you can. Pound it in a mortar quite smooth, and add the yolks of four and whites of two eggs, one large spoonful of orange-flower water or cinnamon-water, one ounce of blanched almonds beaten to a paste, two ounces of white sugar, and one-quarter of a small nutmeg. Pound it all till it becomes smooth batter. Have ready a large stewpan half full of fine lard quite hot, and drop the batter into it, the size of large nuts, until the surface be filled: as they brown, turn them: they will be very large: when done, remove them on clean paper, in a dish before the fire, and do the remainder. Serve as quickly as possible. They are excellent.

Potato Fritters

Boil two large potatoes, scrape them fine, beat four yolks and three whites of eggs, and add one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter half an hour at least. It will be extremely light. Put a good quantity of fine lard in astewpan, and drop a spoonful of the batter at a time into it. Fry them, and serve in a sauce boat, a glass of white wine, the juice of a lemon, one dessert-spoonful of peach leaf or almond water, and some white sugar, warmed together.

Curd Fritters

Rub down in a mortar a quart of dried curd, with the yolks of eight and whites of four well beaten eggs, two ounces of sifted sugar, half a nutmeg, and half a spoonful of flour. Drop the batter into a frying pan, with a little butter or fine lard.

. Orange and Sweetmeat Fritters. - Peel two oranges, then cut them in slices across, and take out all the seeds, dip the slices of orange in batter, as for apple-fritters, and fry them. Serve with powdered sugar upon each fritter.