Instead of currants, you may use sultana raisins, cut in half and well floured.
INDIAN FRITTERS.—Having beaten eight eggs very light, stir them gradually into a quart of rich milk, in turn with twelve large table-spoonfuls of yellow Indian meal, adding a salt-spoon of salt. When all is in, stir the whole very hard. Have ready over a clear fire, in a pot or a large frying-pan, a pound of fresh lard, boiling fast. Drop the batter into it, a ladleful at a time. If you find the batter too thin, stir into it a little more Indian meal. As the lard boils away, replenish it with more. As fast as they are done, take out each fritter with a perforated skimmer; through the holes of which let the lard drip back into the pot. The fritters must ail be well drained. Send them to table hot, and eat them with wine and sugar, or with molasses.
In cooking these fritters, you may drop in three or four, one immediately after another; and they will not run, if the lard is boiling fast, and the batter thick enough, and made with the proper number of eggs.
VERY FINE MINCE-MEAT.—Boil two beef's tongues, (perfectly fresh,) and, when cold, skin and mince them; including the fat about the roots. Mince, also, one pound of beef-suet, and mix it with the chopped tongues. Add four nutmegs powdered; two ounces of powdered cinnamon; and an ounce of powdered mace, with a table-spoonful of powdered cloves. Pick clean, wash, and dry three pounds of Zante currants. Seed and chop three pounds of the best raisins. Mix the fruit with the other ingredients, adding a pound of citron sliced, and the grated yellow rind, and the juice of three large lemons or oranges. Sweeten the mixture with two pounds of sugar, and moisten it with a quart of excellent
