made Plain and Eajy . i /-.§ 
leaf; fry them quick, and ftr-sw fugar over them, m& glaze 
them with a red-hot fco'vel. . 
With all fritters made with milk and eggs you fliouM'have 
beaten cinnamon and fugar in a faucer, and either fqueeze am 
•orange over it, or pour a gtafs of white wine, and fo throw fugar 
all over the difli, and they fhould be fried in a good deal of fat % 
therefore they v are befl: fried in beef-dripping, or hog's lard., when, 
k can be done. ■ * . 
I 
To make clary fritters. 
TAKE your clary leaves, cutoff the ftalks,* dip them one by 
one in a batter made with mijk and flour, your butter being .hot# 
fry them quick. This is a pretty heartening difti for a fick or: 
weak perfon ; and comfrey leaves do the fame way. 
To make apple frazes. 
CUT your apples in thick flices, and fry them of a fine light 
brown; take "them up, and lay them to drain, keep them as 
whole as you can, and either pare them or let it alone; then 
make a batter as follows : take five-eggs, leaving out twowhifes* 
beat them up with cream and -flour, and a little lack; make it 
the thicknefs of a pan cake-batter, pour in a little melted butter* 
■nutmeg, and,a little fugar. Let your batter be hot, and drop 
in your fritters, and on every one lay a nice of apple, and then 
snorfe batter on them. Fry them of a fine light brown; take them 
up s and ftrew fomed cubic refined fugar all over them.. 
To make an almond/raze, 
GET a pound of Jordan almonds, blanched, fleep them In a 
pint of fwee.t cream, ten yolks of eggs, and four whites, take 
out the almonds'and pound them in a mortar fine ; then mix 
them again in the cream and eggs, put in fugar and grated white 
bread, ftir them well together, put fonie freili butter into the 
pan, let it be hot and pour it in, ftirring-it in th'e pan, till they 
are of a good thickiiefs : and when it is enough, turn it into a 
d'iih, throw fugar over it, and ferve it up, 
Tio make pancakes . 
TAKE a ejuart of milk, beat in fix or eight eggs, leaving 
half the whites out ; mix it well till your batter is of a fine 
thicknefs. You mu ft obferve to mix your Sour fir ft. with a little 
milk. 
8 
