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.