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PASTRY.
31
Fritters
- Seven eggs.
- Half a pint of milk.
- A salt-spoonful of salt.
- Sufficient flour to make a thick batter.
Beat the eggs well and stir them gradually into the milk. Add the salt, and stir in flour enough to make a thick batter.
Fry them in lard, and serve them up hot.
Eat them with wine and sugar.
They are improved by stirring in a table-spoonful of yeast.
These are excellent with the addition of cold stewed apple, stirred into the mixture, in which case use less flour.
Fine Custards
- A quart of milk or cream.
- The yolks only, of sixteen eggs.
- Six ounces of powdered white sugar.
- Half an ounce of cinnamon, broken in small pieces.
- A large handful of peach-leaves, or half an ounce of peach kernels or bitter almonds, broken in pieces.
- A table-spoonful of rose-water.
- A nutmeg.
Boil in the milk the cinnamon, and the peach-leaves, &c. and stir into it gradually, the sugar, spice, and rose-water.
Beat the yolks of sixteen eggs very light, and
