Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

dust well with fine white or pulverized sugar, and serve as warm (or rather as hot) as possible. Even the best fritters served cold make a very poor dish. Besides fruit, the blossoms of the acacia and those of the violet make the most delicate fritters. _With Bread or Pain perdu._--Set one pint of milk on the fire with two ounces of sugar, and the rind of half a lemon, stir now and then, and when it rises add a few drops of essence to flavor, then take off and soak in it slices of bread, cut with a paste-cutter and about half an inch thick. When well soaked, drain; dip them in beaten egg, roll in bread-crumbs, and fry and serve as fritters. _Glazed Fruit--Oranges glazed._--Oranges or any other fruit glazed, when mounted in a pyramid, is called _croque en bouche_. Peel the oranges; then divide the carpels and free them from the pith, and put them away in a warm place for a few hours; they may be left over night. Cut very fine wire in pieces about eight inches long, bend each piece at both ends, forming a hook; then run one end or hook through the carpel of orange, and hang it on a stick placed on something horizontally. In order not to spill any of the juice, hook the orange near the edge of that part that was the centre of the orange before being divided, and as the other end of the wire forms a hook also, it is easy to hang it. Prepare syrup of sugar, and when at the sixth degree take it from the fire, dip each carpel of orange into it and hang it again, and so on for the whole. As soon as dry enough to handle them, which takes hardly half a minute, pull off the wire and serve when perfectly cold. To mount them in pyramid is not difficult, but requires time. When they are cold, prepare again the same syrup of sugar as above, and take it from the fire. While the sugar is on the