2422—Flower Fritters

Select some blown acacia flowers; besprinkle them with sugar and liqueur brandy, and leave them to macerate for thirty minutes.

Dip them in batter (No. 234, Batter for Oven-glazed Fruit Fritters); plunge them into plenty of hot fat; drain them; sprinkle them with best sugar and dish them on a napkin.

N.B.—Proceed as above for Elder-flower, Lily, and Vegetable-marrow-flower fritters; but in the case of the last two, the quartered corollæ, alone, are used.