Part 98 (1/2)

Make a mixture as directed for Cheese Fondu. Partly fill little ramequin cases with it, and bake in a quick oven for a few minutes.

Batter for Fritters (Kromesky).

_Ingredients_-- lb. of flour.

1 tablespoonful of oiled b.u.t.ter or salad oil.

1 gill of tepid water.

The white of 1 egg, beaten to a stiff froth.

If for _sweet_ fritters, castor sugar to taste.

_Method._--Put the flour into a basin.

Make a hole in the middle, and put in the oil.

Stir smoothly, adding the water by degrees.

Beat until quite smooth.

Then add the beaten white, stirring it in lightly.

Apple Fritters.

Pare some nice apples.

Cut them into slices about a quarter of an inch thick, and stamp out the core with a round cutter.

Lay the rings in the batter, and cover them well with it.

Lift them out with a skewer, and drop them into hot fat (_see_ French Frying).

When lightly browned on one side, turn them on to the other.

Drain them on kitchen paper.

Dish on a folded napkin, with castor sugar dusted over them.

A Small Savoury Omelet.

_Ingredients_--2 or 3 eggs.

1 dessertspoonful of finely-chopped parsley.

1 oz. of b.u.t.ter.

Pepper and salt.

_Method._--Break the eggs into a basin.