make the fritters small, and fry them of a fine amber colour.
BREAD FRITTERS.
Cut your bread of a convenient size, pour on it some white wine, and let it stand a few minutes—drain it on a sieve, beat four eggs very light, add four spoonsful of wine, beat all well together—have your lard boiling, dip the bread in the egg, and fry it a light brown; sprinkle sugar on each, and glaze them.
SPANISH FRITTERS.
Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough; mix it early in the morning; when well risen, work in two spoonsful of melted butter, make it in balls the size of a walnut, and fry them a light brown in boiling lard—eat them with wine and sugar, or molasses.
TO MAKE MUSH.
Put a lump of butter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth—stir it constantly till done enough.
CAKES.
JUMBALS.
Put one pound of nice sugar into two pounds of flour; add pounded spice of any kind, and pass them
