158 FAMILY RECEIPTS. 



tie a floured cloth over. Put in boiling water over the 

 fire, and turn it about a few minutes to prevent the egg 

 going to one side. Half an hour will be sufficient to 

 boil it. 



Put currant jelly on it, and serve with sweet-sauce. 



A QUICK MADE PUDDING. 



Take flour and suet half a pound of each, four eggs, 

 a quarter of a pint of new milk, a little mace and nut- 

 meg, a quarter of a pound of raisins, ditto of currants: 

 mix well, and boil three quarters of an hour. 



FINE PANCAKES WITHOUT BUTTER OR LARD. 



Beat six fresh eggs, well; mix, when strained, with 

 a pint of cream, four ounces of sugar, a glass of wine, 

 half a nutmeg grated, and as much flour as will make 

 it almost as thick as ordinary pancake-batter. Heat 

 the frying-pan tolerably hot, wipe it with a clean cloth, 

 then pour in the batter to make thin pancakes. 



PANCAKES OF RICE. 



Boil half a pound of rice to a jelly, in a small quantity 

 of water; whtn cold, mix it with a pint of cream, eight 

 eggs, a bit of salt, and nutmeg; stir in eight ounces of 

 butter just warmed, and add as much flour as will make 

 the batter thick enough. Fry in as little lard or 

 dripping as possible. 



FRITTERS. 



Make them of any of the batters directed for pan- 

 cakes, by dropping a small quantity into the pan; or 

 make the plainer sort, and put pared apple, sliced and 

 cored, into the batter, and fry some of it with each slice. 

 Currants or sliced lemons as thin as paper, make an 

 agreeable change. 



POTATO FRITTERS. 



Boil two large potatoes, scrape 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 



