finely chopped; mix all together, then have
ready a rich puff paste cut into small triangles,
fill them with the fruit like puffs, and lay them
in a deep dish, let the pieces be placed closely,
and when the dish is full, pour over one ounce
of fresh butter melted in a tea-cup full of clarified sugar, flavoured with essence of lemon, and
bake in an oven not too brisk.
STAFFIN.
This is composed of the fruit, &c., prepared
as above, but the dish is lined with the paste,
and the fruit laid in alternate layers with paste
till the dish is filled; the paste must form the
top layer, clarified sugar is poured over before it
is put into the oven.
RICE FRITTERS.
Boil half a pound of rice, in a small quantity
of water, to a jelly; let it cool, and beat it up
with six eggs, three spoonsful of flour, a little
grated lemon peel, fry like fritters, either in
butter or oil, and serve with white sugar sifted
over them.