COOKERY. 159 



squeeze of lemon, and a little nutmeg. Beat this bat- 

 ter half an hour at least. It will be extremely light. 



Put a good quantity of fine lard in a stew-pan, and 

 drop a spoonful of the batter at a time into it. Fry 

 them; 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. 



PASTRY. 



RICH PUFF PASTE. 



Puffs may be made of any sort of fruit, but it should 

 be prepared first with sugar. 



Weigh an equal quantity of butter with as much fine 

 flour as you judge necessary; mix a little of the former 

 with the latter, and wet it with as little water as will 

 make it into a stiff paste. Roll it out, and put all the 

 butter over it in slices, turn in the ends, and roll it thin: 

 do this twice, and touch it no more than can be avoided. 



EGG MINCE PIES. 



Boil six eggs hard, shred them small; shred double 

 the quantity of suet; then put currants washed and 

 pickled, one pound, or more if the eggs were large; the 

 peel of one lemon shred very fine, and the juice, six 

 spoonfuls of sweet wine, mace, nutmeg, and sugar, a 

 very little salt; orange, lemon, and citron, candied. 

 Make a light paste for them. 



PRUNE TART. 



Give prunes a scald, take out the stones, and break 

 them; put the kernels into a little cranberry-juice, with 

 the prunes and sugar, simmer: and when cold, make fi 

 tart of the sweetmeat. 



EXCELLENT LIGHT PUFF. 



Mix two spoonfuls of flour, a little grated lemon-peel, 

 some nutmeg, half a spoonful of brandy, a little loaf 

 «ugar, and one egg; then fry it enough, but not brown; 

 beat it in a mortar with five eggs, whites and yolks; 



