in butter; them while hot, in the bottom and round the
sides of a dish, which has been rubbed with butter--put in your fruit,
and lay slices of bread prepared in the same manner on the top: bake it
a few minutes, turn it carefully into another dish, sprinkle on some
powdered sugar, and glaze it with a salamander.

* * * * *

APPLE FRITTERS.

Pare some apples, and cut them in thin slices--put them in a bowl, with
a glass of brandy, some white wine, a quarter of a pound of pounded
sugar, a little cinnamon finely powdered, and the rind of a lemon
grated; let them stand some time, turning them over frequently; beat two
eggs very light, add one quarter of a pound of flour, a table-spoonful
of melted butter, and as much cold water as will make a thin batter;
drip the apples on a sieve, mix them with the batter, take one slice
with a spoonful of batter to each fritter, fry them quickly of a light
brown, drain them well, put them in a dish, sprinkling sugar over each,
and glaze them nicely.

* * * * *

BELL FRITTERS.

Put a piece of butter the size of an egg into a pint of water; let it
boil a few minutes--thicken it very smoothly with a pint of flour; let
it remain a short time on the fire, stir it all the time that it may not
stick to the pan, pour it in a wooden bowl, add five or six eggs,
breaking one and beating it in--then another, and so on till they are
all in, and the dough quite light--put a pint of lard in a pan, let it
boil, make the fritters small, and fry them of a fine amber colour.

* * * * *

BREAD FRITTERS.

Cut your bread of a convenient size, pour on it some white wine, and let
it stand a few minutes--drain it on a sieve, beat four eggs very light,
add four spoonsful of wine, beat all well together--have your lard
boiling, dip the bread in the egg, and fry it a light brown; sprinkle
sugar on each, and glaze them.

* * * * *

SPANISH FRITTERS.

Make up a quart of flour, with one egg well beaten, a large spoonful of
yeast, and as much milk as will make it a little softer than muffin
dough; mix it early in the morning; when well risen, work in two
spoonsful of melted butter, make it in balls the size of a walnut, and
fry them a light brown in boiling lard--eat them with wine and sugar, or
molasses.

* * * * *

TO MAKE MUSH.

Put a lump o