156 The Art of Cookery f 
fifted ; then fet a quart of milk a-boiling, and put it in the pafter 
fo cut: put in a little fait, a little beaten cinnamon, andfugar, 
a piece of butter as big as a walnut, and ftirring all one way. 
When it is as thick as you would have it, ftir in fuch another 
piece of butter, then pour it into your difli, and flick pieces of 
butter here and thdre, Send it to table hot. 
To make bafiy fritters . 
TAKE a flew-pan, put in fome butter, and let it be hot: la¬ 
the mean time take half a pint of all-ale not bitter, and ftir in 
fome flour by degrees in a little of the ale ; put in a few cur¬ 
rants, or chopped apples, beat them up quick, and drop a large 
fpoonful at a time all over the pan. Take care they don’t flick 
together, turn them with an egg-llice, and when they are of a 
fine brown, lay them in a difli, and throw fome fugar over them® 
Garnifl* with orange cut into quarter^. 
To make fine fritters . 
PUT to half a pint of thick cream four eggs well beaten, a 
litrfe brandy, fome nutmeg and ginger. Make this into a thick 
batter with flour, and your apples mult be golden pippins pared 
and chopped with a knife; mix all together, and fry them in 
butter. At any time you may make an alteration in the fritters 
with currants. 
Another way. 
DRY fome of the fineft flour well before the fire: mix it 
with a quart of new milk, not too thick, fix or eight eggs, 
a little nutmeg, a little mace, a little fait, and a quarter of a 
pint of fack or ale, or a glafs of brandy. Beat them well to¬ 
gether, then make them pretty thick with pippins, and fry them 
dry. 
To make apple fritters . 
J3EAT the yolks of eight eggs, the whites of four well to¬ 
gether, and ftrain them into a pan ; then take a quart of create 
make it as hot as you can bear your finger in it, then put ‘to 
it a quarter of a pint of fack, three quarters of a pint of ale, 
and make a poll'et of it. When it is cool, put it to your eggs, 
beating it well together; then put in nutmeg, ginger, lalt 
and flour to your liking. Your batter fhould be pretty thick, 
then 
