peel.—Or: grate the crumb of a stale roll, beat it smooth in a pint of milk over the fire, then let it get cold, and mix it with the yolks of 5 eggs, 3 oz. sifted sugar, and ½ a nutmeg. Fry in boiling lard, and serve hot. Sweet sauce in a tureen. Curd Fritters—Rub a quart basin full of dried curd with the yolks of 8 and whites of 4 eggs; 3 oz. sugar, ½ a nutmeg grated, and a dessert-spoonful of flour; beat well, and drop the batter into boiling lard. Apple Fritters—Make a stiff common pancake batter. Boil ½ a stick of cinnamon in a breakfast-cupful of water, and let it cool. Peel and core some large apples, cut them in round slices, and steep them half an hour, or more, in the cinnamon water; then dip each piece in the batter, and fry them in lard, or clarified dripping. Drain, dust sugar over each one, and serve hot.—Or: to make a pretty dish, drop enough batter into the pan to form a fritter the size of the slices of apple, lay a slice of apple upon that, and drop batter on the top.—Or: the apples may be pared, cored, half baked (whole), then dipped in the batter, and fried.
Boil 1 lb. whole rice quite tender, in 2 quarts of new milk, strain, and beat it in a mortar with ¼ lb. blanched almonds, and a little rose water. Boil 2 quarts of cream with a blade or 2 of mace, let it cool, and stir into it 5 eggs well beaten, sweeten to taste, pour it into the rice, mix well, and bake half an hour. Lay some slices of candied orange and citron on the top before you put it into the oven.—Or: to a quart of new milk add the yolks of 4 and the whites of 2 eggs, a table-spoonful of rose water, and 2 oz. sugar; beat well, and pour it into a pie dish, over some thin slices of bread: bake it half an hour.
Boil a pint of cream, or new milk; when cold, stir in 6 eggs and put in a French roll, cut in slices, to soak an hour. Fry the slices in butter, of a light brown, and serve with pudding sauce poured over.
