leaf; fry them quick, and strew sugar over them, and glaze them with a red-hot shovel.
With all fritters made with milk and eggs you should have beaten cinnamon and sugar in a saucer, and either squeeze an orange over it, or pour a glass of white wine, and so throw sugar all over the dish, and they should be fried in a good deal of fat; therefore they are best fried in beef-dripping, or hog's lard, when it can be done.
To make clary fritters.
TAKE your clary leaves, cut off the stalks, dip them one by one in a batter made with milk and flour, your butter being hot, fry them quick. This is a pretty heartening dish for a sick or weak person; and comfrey leaves do the same way.
To make apple frazes.
CUT your apples in thick slices, 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 two whites, beat them up with cream and flour, and a little sack; make it the thickness of pancake-batter, pour in a little melted butter, nutmeg, and a little sugar. Let your batter be hot, and drop in your fritters, and on every one lay a slice of apple, and then more batter on them. Fry them of a fine light brown; take them up, and strew some double refined sugar all over them.
To make an almond fraze.
GET a pound of Jordan almonds, bleached, steep them in a pint of sweet 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 sugar and grated white bread, stir them well together, put some fresh butter into the pan, let it be hot and pour it in, stirring it in the pan, till they are of a good thickness: and when it is enough, turn it into a dish, throw sugar over it, and serve it up.
To make pancakes.
TAKE a quart of milk, beat in six or eight eggs, leaving half the whites out; mix it well till your batter is of a fine thickness. You must observe to mix your flour first with a little
