The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

hot, but become hotter as they proceed in cooking, proceeding thus till you have fried the whole of them a nice light brown colour, drain them upon a cloth, then lay them upon a baking-sheet, sift sugar over and glaze them with the salamander, serve dressed in a double crown upon a napkin. No. 1286. _Beignets d’Oranges._ Prepare a paste or batter as in the last, then peel eight middling-sized oranges, quarter them, without breaking the thin skin that divides them, and take off all the white pith, dip each piece singly into the batter, and then into a stewpan of hot lard; fry of a nice light colour, drain upon a napkin, lay them upon a baking-sheet, sift sugar over, glaze with the salamander, and serve them dressed in pyramid upon a napkin. The fruit for any description of fritters may be soaked in any liqueur for half an hour before they are required, but it often prevents their being well fried. No. 1287. _Beignets de Pêches._ Skin and cut in halves twelve ripe but firm peaches, take out the stones and put the peaches into a basin, with a quarter of a pound of powdered sugar, toss them together lightly, but not to break the peaches; have a batter prepared as in the last, in which dip each piece of peach separately, fry them in lard, not too hot, glaze and serve precisely as in the last. No. 1288. _Beignets d’Abricots._ Gut twelve or fourteen apricots in halves, put them into a basin with a little powdered sugar, and proceed exactly as for beignets de pêches. No. 1289. _Croquettes de Riz._ Well wash half a pound of the best Carolina rice, which put into a stewpan, with a pint and a half of milk, and a quarter of a pound of butter, place it upon the fire, stir until boiling, then place it upon a slow fire, cover the stewpan and let simmer very slowly until quite tender; rub the rind of a lemon upon a lump of sugar weighing a quarter of a pound, pound it in