made Plain and Ea$* 
161 
To make rice pancakes , 
<! fAf£E a quart of cream, and three fpoonfuls of flour of 
rice, fee it on a flow fire, and keep it ftirring till it is thick as 
pap. Stir in half a pound of butter, a nutmeg grated ; then 
poor it out into an earthen pan, and when it is cold, ftir in 
three or four fpoonfuls of flour, a little fait, fome fugar, nine’ 
eggs well beaten; mix all well together, and fry them nicely* 
When you have no cream ufe new milk, and one fpoonful more 
of the flour of rice* 
To make a pupton of apples . 
PARE fome apples, take out the cores, and put them into a 
fkillet: to a quart-mugful heaped, put in a quarter of a pound 
of fugar, and two fpoonfuls of water. Do them over a flow 
fire, keep them ftirring; add a little cinnamon ; when it is quite 
thick,* and like a marmalade, let it ftand till cool. Beat up the 
yolks of four or five eggs, and ftir in a handful of grated bread 
and a quarter of a pound of frefh butter ; then form it into what 
fhape you pleafe, and bake it in a flow oven, and then turn k 
upfide down on a plate, for a fecond courfe. 
To make black caps . 
CUT twelve large apples in halves, and take out the cores,, 
place them on a thin patty-pan, or mazareen, as clofe toge¬ 
ther as they can lie, with the flat fide downwards ; fqueeze a 
lemon in two fpoonfuls of orange flower water, and pour over 
them ; (hred fome lemon-peel fine and throw over them, and 
grate fine fugar all over. Set them in a quick oven, and half an 
hour will do them. When you fend them to table, throw fine 
fugar all over the diftn 
To bake apples whole. 
PUT your apples into an earthen pan, with a few cloves* 
a little lemon-peel, fome coarfe fugar, a glafs of red wine ; put 
them into a quick oven, and they will take an hour baking* 
To flew pears . 
PARE fix pears, and either quarter them or do them whole 5 
they make a pretty difli with one whole, the reft cut in quar¬ 
ters, and the cores taken out;* Lay them in a deep earthen pot^ 
M with 
