them of a light colour; when done, drain them on a sheet of paper,
break off any rough parts, sugar them, glaze them over with the red-
hot salamander, and dish them up on a napkin.
Note.—This kind of fritter may be varied by changing the flavour-
ing, and also by adding a proportionate quantity of either grated
chocolate, pulverized almonds, essence of coffee, or lightly-burnt
sugar.