Roll the mixture into small balls and flour them; they are then fried just as they are, without being dipped into batter.
PINE-APPLE FRITTERS .-- These can be made from fresh pine-apples or tinned.
They should be cut into slices like apple fritters if the pine-apple is small, but if the pine-apple is large they can be cut into strips three inches long and one wide and half an inch thick.

These must be dipped in powdered sugar, then into batter, and finished as directed for apple fritters.
If any liqueur is used, maraschino is best adapted to the purpose.
ORANGE FRITTERS .-- Only first-class oranges are adapted for this purpose.
Thick-skinned and woolly oranges are no use.

Peel a thin-skinned ripe orange, divide each orange into about six pieces, soak these in a syrup flavoured with sugar rubbed on the outside of an orange, and if liqueur is used make the syrup with brandy.

After they have soaked some time, remove any pips, dip each piece into hatter, and proceed as directed for apple fritters.
CREAM FRITTERS .-- Rub some lumps of sugar on the outside of an orange, pound them, and mix with a little cream; take some small pieces of stale white cake, such as Madeira cake or what the French call brioche.

Soak these pieces of stale cake, which must be cut small and thin, or they will break, in the orange-flavoured cream, dry each piece in some finely-powdered sugar, dip it into batter, and proceed as directed for making apple fritters.
GERMAN FRITTERS .-- Take some small stale pieces of cake, and soak them in a little milk or cream flavoured with essence of vanilla and sweetened with a little sugar.