I5§ The Art of Cookery^ 
To make zvater fritters, 
TAKE a pint of water, put into a fauce~pan, apiece of but* 
ter as big as a walnut, a little fait, and forne candied lemon- 
peel minced very fmali. Make this boil over a ftove, then put 
in two good handfuls of flour, and turn it about by main ftrength 
till the water and flour be well mixed together, and none of the 
laft flick to the faucepan; then take it off the ftove, mix in the 
yolks oftwo eggs, mix them well together, continuing to put in 
more, two by two, till you have ftirred in ten or twelve, and your 
pafte be very fine; then drudge a peal thick with flour, and dip¬ 
ping your hand into the flour, take out your pafte bit by bit, 
and lay it on a peal. When it has lain a little while roll it, 
and cut it into little pieces, taking care that they flick notone 
to another, fry them of a fine brown, put a little orange-flower 
water over them, and fugar all over* 
To make fyringed fritters. 
TAKE about a pint of water, and a bit of butter the big'nefs 
of an egg, with forne lemon-peel, green if you can get it, rafped 
preferved lemon-peel, and crifped orange-flowers; put a 11*to* 
gether in a ftew-pan over the fire, and when boiling throw in 
feme fine flower ; keep it ftirffng, put in by degrees more flour 
till your batter be thick enough, take it off the fire, then take 
an ounce of fweet almonds, four bitter ones, pound them in a 
mortar, ftir in two Naples bifcuits crumbled, two eggs beat; ftir 
all together, and more eggs till your batter be thin enough to 
be fyringed. Fill your lyringe, your butter being hot, fyiinge 
your fritters in it, to make it of a true lovers-knot, and being 
well coloured, ferve them up for a fide-difh* 
At another time, you may rub a ftieet of paper with butter, 
over which you may fyringe your fritters, and make them in 
what fhape you pleafe. Your butter being hot, turn %h-e paper 
upfide down over it, and your fritters-will eafily drop off. When 
fried ftrew them with fugar, and glaze them* 
To make vine leaves f ritters ,. 
TAKE feme of the fmalleft vine-leaves you can get, and 
having cut off the great ftalks, put them in a difh with feme 
French brandy, green lemon rafped, and feme fugar; take-a 
good handful of fine flour, mixed with white wine or ale, let 
your butter be hot, and with a fpoon drop in your batter, take 
great care they don’t flick one to the other; on each fritter lay, a 
