Queen Fritters

Queen Fritters

Ingredients:
1/4 cup butter (scant)
1/2 cup flour
1/2 cup boiling water
2 eggs

Directions:
Fruit preserve or marmalade
Put butter in small saucepan and pour on water. As soon as water again reaches boiling−point,
add flour all at once and stir until mixture leaves sides of saucepan, cleaving to spoon.
Remove
from fire and add eggs unbeaten, one at a time, beating mixture thoroughly between addition
of
eggs. Drop by spoonfuls and fry in deep fat until well puffed and browned. Drain, make an
opening, and fill with preserve or marmalade. Sprinkle with powdered sugar and serve on a
folded napkin.
Chapter XXII − ENTRÉES 402
The 1918 Fanny Farmer Cookbook
21
Chocolate Fritters with Vanilla Sauce
Make Queen Fritters, fill with Chocolate Cream Filling, and serve with Vanilla Sauce; filling
to
be cold and sauce warm.
22
Coffee Fritters, Coffee Cream Sauce
Cut stale bread in one−half inch slices, remove crusts, and cut slices in one−half inch strips.
Mix
three−fourths cup coffee infusion, two tablespoons sugar, one−fourth cup teaspoon salt, one
egg
slightly beaten, and one−fourth cup cream. Dip bread in mixture, crumbs, egg, and crumbs
again. Fry in deep fat and drain. Serve with
23
Coffee Cream Sauce. Beat yolks three eggs slightly, add four tablespoons sugar and
one−eighth teaspoon salt, then add gradually one cup coffee infusion. Cook in double boiler
until
mixture thickens. Cool, and fold in one−third cup heavy cream beaten until stiff.
24
Sponge Fritters