Half a pound of puff paste,
apricot or any kind of preserve that may be preferred, hot lard.
Cannelons,
which are made
of puff paste rolled very thin, with jam enclosed, and cut out in long,
narrow rolls or puffs, make a very pretty and elegant dish.
Make some
good puff paste,
roll it out very thin, and cut it into pieces of an equal size, about
two
inches wide and eight inches long; place upon each piece a spoonful of
jam, wet the edges with the white of egg and fold the paste over twice;
slightly press the edges together, that the jam may not escape in the
frying,
and when all are prepared, fry them in boiling lard until of a nice
brown,
letting them remain by the side of the fire after they are colored,
that
the paste may be thoroughly done.
Drain them
before the fire,
dish on a d'oyley, sprinkle over them sifted sugar and serve.
These
cannelons are very
delicious made with fresh instead of preserved fruit, such as
strawberries,
raspberries or currants; they should be laid in the paste, plenty of
pounded
sugar sprinkled over and folded and fried in the same manner as stated
above.
OTHER
FRITTERS, DOUGHNUTS AND FRIED CAKES
