Make a batter as follows: The whites of three eggs beaten lightly and two tablespoonsful of potato flour, with the same quantity of powdered sugar and an ounce of melted butter well mixed together. If too stiff, add a small cupful of milk. Make the batter some time before it is required for use. The apricots should not be too ripe; they need not be skinned, but should be cut in quarters, and the stones removed. Well cover each piece with the batter and drop them into clear boiling fat, fry to a light golden brown, drain, cover with powdered sugar and serve hot.

Beignets of peaches, apples, and oranges are made with the same batter. Apples are pared and cored, then cut through to make rings (oranges are divided by the natural divisions). French cooks add a little olive oil to the batter, in place of butter, and water instead of milk. The specialty of the batter thus made is that it clings to whatever is immersed in it and swells into crisp coating.

Greengages Glaces

Boil half a pound of lump sugar with a tumblerful of water. Throw into the syrup some ripe greengages. Let them cook in this until they show signs of breaking, when take them out. Boil the syrup again until it is half reduced in quantity. When it has become cold, dip each greengage into it to become thoroughly coated, and roll them in castor sugar. Set them out separately on sheets of white paper.