cream
for the milk, and using a smaller quantity of flour; and, when this is
ready, dip in the pieces of pine, and fry them in boiling lard from 5 to
8 minutes; turn them when sufficiently brown on one side, and, when
done, drain them from the lard before the fire, dish them on a white
d'oyley, strew over them sifted sugar, and serve quickly.

_Time_.--5 to 8 minutes.

_Average cost_, when cheap and plentiful, 1s. 6d. for the pine.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ in July and August.

PINEAPPLE.--The pineapple has not been known in Europe above two
hundred years, and has not been cultivated in England much above
a century. It is stated that the first pineapples raised in
Europe were by M. La Cour, of Leyden, about the middle of the
17th century; and it is said to have been first cultivated in
England by Sir Matthew Decker, of Richmond. In Kensington
Palace, there is a picture in which Charles II. is represented
as receiving a pineapple from his gardener Rose, who is
presenting it on his knees.

PLAIN FRITTERS.

1473. INGREDIENTS.--3 oz. of flour, 3 eggs, 1/3 pint of milk.

[Illustration: STAR FRITTER-MOULD.]

_Mode_.--Mix the flour to a smooth batter with a small quantity of the
milk; stir in the eggs, which should be well whisked, and then the
remainder of the milk; boat the whole to a perfectly smooth batter, and
should it be found not quite thin enough, add two or three
tablespoonfuls more milk. Have ready a frying-pan, with plenty of
boiling lard in it; drop in rather more than a tablespoonful at a time
of the batter, and fry the fritters a nice brown, turning them when
sufficiently cooked on one side. Drain them well from the greasy
moisture by placing them upon a piece of blotting-paper before the
fire; dish them on a white d'oyley, sprinkle over them sifted sugar, and
send to table with them a cut lemon and plenty of pounded sugar.

_Time_.--From 6 to 8 minutes.

_Average cost_, 4d.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ at any time.

POTATO FRITTERS.

1474. INGREDIENTS.--2 large potatoes, 4 eggs, 2 tablespoonfuls of cream,
2 ditto of raisin or sweet wine, 1 dessertspoonful of lemon-juice, 4
teaspoonful of grated nutmeg, hot lard.

[Illustration: SCROLL FRITTER-MOULD.]

_Mode_.--Boil the potatoes, and beat them up lightly with a fork, but do
not use a spoon, as that would make them heavy. Beat the eggs well,
leaving out one of t