APRICOT FRITTERS.—­These can be made from fresh apricots or tinned ones, not too ripe; if they break they are not fitted.  When made from fresh apricots they should be peeled, cut in halves, the round end removed, dipped in powdered sugar, then dipped in batter, thrown into boiling oil, and finished like apple fritters.  Some persons soak the apricots in brandy.

BANANA FRITTERS.—­Banana fritters can be made from the bananas as sold in this country, and it is a mistake to think that when they are black outside they are bad.  When in this state they are sometimes sold as cheap as six a penny.  Peel the bananas, cut them into slices half an inch thick, dip them into finely powdered sugar and then into batter, and finish as directed in apple fritters.

Some persons soak the slices of banana in maraschino.

CUSTARD FRITTERS.—­Take half a pint of cream in which some cinnamon and lemon have been boiled, add to this five yolks of eggs, a little flour, and about three ounces of sugar.  Put this into a pie-dish, well buttered, and steam it till the custard becomes quite set; then let it get cold, and cut it into slices about half an inch thick and an inch and a half long, sprinkle each piece with a little powdered cinnamon, and make it quite dry with some powdered sugar.  Then dip each piece into batter, throw them one by one into boiling oil, and finish as directed for apple fritters.

ALMOND FRITTERS, CHOCOLATE FRITTERS, COFFEE FRITTERS, VANILLA FRITTERS, &c.—­These fritters are made exactly in the same way as custard fritters, only substituting powdered chocolate, pounded almonds, essence of coffee, or essence of vanilla, for the powdered cinnamon.

FRANGIPANE FRITTERS.—­Make a Frangipane cream by mixing eggs with a little cold potato, butter, sugar, and powdered ratafias, the proportion being a quarter of a pound of butter, four eggs, six ounces of sugar, one cold floury potato, and a quarter of a pound of ratafias.  Bake or steam this until it is set, and proceed as in custard fritters.  Many persons add the flavouring of a little rum.

PEACH FRITTERS.—­These are made exactly similar to apricot fritters, bearing in mind that if they are made from tinned peaches only the firm pieces, and not pulpy ones, must be used for the purpose.  Proceed exactly as directed for apricot fritters.

If any liqueur is used, noyeau is best adapted for the purpose.

POTATO FRITTERS.—­Mix up some floury potato with a quarter of a pound of butter, a well-beaten-up egg, and three ounces of sugar, some of which has been rubbed on the outside of a lemon.  The addition of a little cream is a great improvement.  Roll the mixture into small balls and flour them; they are then fried just as they are, without being dipped into batter.

PINE-APPLE FRITTERS.—­These can be made from fresh pine-apples or tinned.  They should be cut into slices like apple fritters if the pine-apple is small, but if the pine-apple is large they can be cut into strips three inches long and one wide and half an inch thick.  These must be dipped in powdered sugar, then into batter, and finished as directed for apple fritters.