PASSOVER FRITTERS.
Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs, and sweeten with white sifted sugar; add grated lemon peel, and a spoonful of orange flower-water, and fry of a light brown; the flavor may be varied by substituting a few beaten almonds, with one or two bitter, instead of the orange flower-water.
A SUPERIOR RECEIPT FOR PASSOVER FRITTERS.
Make a thin batter as already described in the former receipt; drop it into a souflé pan, fry lightly, and strew over pounded cinnamon, sifted sugar, and finely chopped almonds; hold over a salamander to brown the upper side. Slide the fritter on to a hot dish, and fold; pour over, when in the dish, clarified sugar.
PASSOVER CURRANT FRITTERS.
Mix a thick batter, as before, add some well-washed and dried currants, and fry of a rich brown; serve with a sweet sauce, flavored with wine or shrub, and sweetened with moist
