Custard Fritters

Beat up the yolks of eight eggs, one spoonful of flour, half a nutmeg grated, salt, and a glass of brandy; put a pint of cream; sweeten, and bake it in a small dish : when cold, cut it into quarters, and dip them in batter made of half a pint of cream, a quarter of a pint of milk, four eggs, a little flour, and a little ginger grated: fry them; and, when done, strew over them grated sugar.

White Fritters

Wash two ounces of rice, dried before the fire: beat it very fine in a mortar, and sift it through a lawn-sieve; put it into a saucepan ; when thoroughly moistened with milk, add to it another pint; set it over a stove or a slow fire, and keep it moving; put in ginger and candied lemon-peel grated; keep it over the fire till of the thickness of fine paste; when cold, spread it. out with a rolling-pin ; cut it into little pieces, and take rare they do not stick to each other; flour your hands, roll up the fritters handsomely, and fry them : when done, strew on them sugar, and pour orange-flour-water over them.

Hasty Fritters

HEAT some butter in a stew pan ; then take half a pint of ale, and stir it into it by degrees; add a little flour, and a few currants, or chopped apples; beat them up, and drop a large spoonful at a time all over the pan, but be careful they do not stick together; turn them with an egg slice; and, when brown, lay them on a dish; strew sugar over, and serve them hot.

Royal Fritters

Put a quart of new milk into a saucepan ; and, when it begins to boil, pour in a pint of white wine; take it off, and let it stand five or six minutes; skim the curd off, and put it into a bason; mix it well up with six eggs, and season it with nutmeg; beat it with a whisk, and add Hour sufficient to give it the thickness of batter; add some sugar, and fry them quick.