then put in pippins sliced or scraped, 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 strained, some sugar, cloves, mace and nutmeg beat, a little saffron; stir 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 skillet or sauce-pan, and as the milk boils up, pour it in a pint of sack, let it boil up, then take it off, and let it stand five or six minutes, then skim off all the curd, and put it into a bason; beat it up well, with six eggs, season it with nutmeg, then beat it with a whisk, add flour to make it as thick as batter usually is, put in some fine sugar, and fry them quick.
To make skirret fritters.
TAKE a pint of pulp of skirrets, and a spoonful of flour, the yolks of four eggs, sugar and spice, make it into a thick batter, and fry them quick.
To make white fritters.
HAVING some rice, wash it in five or six several waters, and dry it very well before the fire; then beat it in a mortar very fine, and sift it through a lawn sieve, that it may be very fine. You must have at least an ounce of it, then put it into a sauce-pan, just wet it with milk, and when it is well incorporated with it, add to it another pint of milk; set the whole over a stove or a very slow fire, and take care to keep it always moving; put in a little sugar, and some candied lemon-peel grated, keep it over the fire till it is almost come to the thickness of a fine paste, flour a pea, pour it on it, and spread it abroad with a rolling-pin. When it is quite cold cut it into little morsels, taking care that they stick not one to the other; flour your hands and roll up your fritters handsomely, and fry them. When you serve them up pour a little orange-flour water over them, and sugar. These make a pretty side-dish; or are very pretty to garnish a fine dish with.
