To make Apple Fritters.
Take four yolks of eggs and two whites, beat them well together, and strain them; then take a pint of cream, make it hot, put to it half a quarter of a pint of sack, and half a pint of ale; when cool, put it to the eggs, and beat it well together; put in ginger, nutmeg, salt, and flour to your liking; pare some pippins, slice them in, and fry them; they are proper for a side dish for supper.
To make Clary Fritters.
Beat two eggs well with one spoonful of cream, ratifia water, loaf sugar, and two spoonfuls of flour; grate in half a nutmeg; have ready washed and dried clary leaves, dip them in the batter, and fry them a nice brown; serve them up with quarters of Seville oranges laid round them, and good melted butter in a boat.
To make Raspberry Fritters.
Grate two Naples biscuits, pour over them half a gill of boiling cream, when it is almost cold, beat the yolks of four eggs to a strong froth, beat the biscuits a little, then beat both well together; put to it two ounces of sugar, and as much juice of raspberry as will make it a fine pink colour, and give it a proper sharpness, drop them into a pan of boiling lard, the size of a walnut; when you dish them up, stick bits of citron in some, and blanched almonds cut length-ways in others; lay round them green and yellow sweetmeats, and serve them up; they are a pretty corner dish for either dinner or supper.
