or ripe fruit, may be made
into fritters.

1301. Oyster Fritters.

Make a batter of flour, milk, and eggs; season with a very little
nutmeg. Beard the oysters, and put as many as you think proper in
each fritter.

1302. Potato Fritters.

Boil two large potatoes, bruise them fine, beat four yolks and three
whites of eggs, and add to the above one large spoonful of cream,
another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat
this batter well half an hour. It will be extremely light. Put a good
quantity of fine lard into a stewpan, and drop a spoonful at a time of
the batter into it. Fry the fritters; and serve as a sauce, a glass of
white wine, the juice of a lemon, one dessert-spoonful of peach-leaf
or almond water, and some white sugar, warmed together; not to be
served in a dish.

1303. Apple Fritters.

Peel and core some fine pippins, and cut into slices. Soak them in
wine, sugar, and nutmeg, for a few hours. Make a batter of four eggs
to a tablespoonful of rose water, a tablespoonful of wine, and a
tablespoonful of milk, thickened with enough flour, stirred in by
degrees; mix two or three hours before wanted. Heat some butter in a
frying-pan; dip each slice of apple separately in the batter, and fry
brown; sift pounded sugar, and grate a nutmeg over them.

[THE HOPE IS SURE WHICH HAS ITS FOUNDATION IN VIRTUE.]

1304. Pancakes.

Make a light batter of eggs, flour, and milk; a little salt, nutmeg,
and ginger may be added; fry in a small pan, in hot dripping or lard.
Sugar and lemon should be served to eat with them. Or, when eggs are
scarce, make the batter with small beer, ginger, and so forth; or
water, with flour, and a very little milk, will serve, but not so well
as eggs and all milk.

1305. Cream Pancakes.

Mix two eggs, well beaten, with a pint of cream, two ounces of sifted
sugar, six of flour, a little nutmeg, cinnamon, and mace. Fry the
pancakes thin, with a bit of butter.

1306. Rice Pancakes.

Boil half a pound of ground rice to a jelly in a pint of water or
milk, and keep it well stirred from the bottom to prevent its being
burnt; if too thick add a little more milk; take it off the fire; stir
in six or eight ounces of butter, a pint of cream, six or eight eggs
well beaten, a pinch of salt, sugar, and nutmeg, with as much flour as
will make the batter thick enough. Fry w