made Plain and Eafy. 157 
then put in pippins fliced or fcraped, and fry them in a good deal 
of butter quick. 
To make curd fritters . 
HAVING a handful of curds and a handful of flour, and ten 
eggs well beaten and {trained, fome fugar, cloves, mace and 
nutmeg beat, a little faffron ; ftir all well together, and fry them 
quick, and of a fine light brown. 
To make fritters royal. 
TAKE a quart of new milk, put it into a fkillet or fauce- 
pan, and as the milk boils up, pour in a pint of lack, let it boil 
up, then take it off, and let it ftand five or fix minutes, then 
Ikim off all the curd, and put it into a bafon; beat it up well 
with fix eggs, feafon it with nutmeg, then beat it with a 
whilk, add flour to make it as thick as batter ufually is, put in 
fome fine fugar, and fry them quick. 
T0 make fkir ret fritters. 
TAKE a pint of pulp of fkirrets, and a fpoonful of flour, 
the yolks of four eggs, fugar and fpice, make it into a thick 
batter, and fry them quick. 
To make white fritters. 
HAVING fome rice, wa(h it in five or fix feveral waters, 
and dry it very well before the fire : then beat it in a mortar very 
fine, and fift it through a lawn-fieve, that it may be very fine. 
You muft have at leaft an ounce of it, then put it into a fauce- 
pan, juft wet it with milk, and when it is well incorporated 
with it, add to it another pint of milk; fet the whole over a 
ftove or a very flow fire, and take care to keep it always moving; 
put in a little fugar, and fome candied lemon-peel grated, keep 
it over the fire till it is almoft come to the thicknefs of a fine 
pafte, flour a peal, pour it on it, and fpread it abroad with a 
rolling-pin. When it is quite cold cut it into little mojfels, 
taking care that they ftick not one to the other; flour your 
hands and rollup your fritters handfomely, and fry them. When 
you ferve them up pour a little orange-flour water over them, 
and fugar. Thefe make a pretty fide-difhi or are very pretty 
to garnifti a fine difti with. 
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