612. Polatoe Cheesecakes

Take half a pound of mashed potatoes, rubbed through a colander, or a quarter of a pound of mucilage, or potatoe starch; mix with a quarter of a pound of butter, a tea-cup full of cream, a quarter of a pound of loaf-sugar, and two eggs, finely beaten, a quarter of a pound of candied peel, either chopped fine or beaten in a mortar, and a little nutmeg or cinnamon; well mix these ingredients. Put in patty-pans, or saucers, lined with paste. Do not more than half fill, as the substance will swell. Sift over fine sugar, and bake in a quick oven a quarter of an hour. Four or six ounces of currants may be substituted for part or all of the candied peel, or the grated rind and juice of a lemon or Seville orange may be added; also a little brandy or ratafia: but do not make the mixture too moist.

613. A Plain Cheesecake

Turn three quarts of milk to curds; break it, and drain the whey; when dry, break it in a pan, with two ounces of butter, till perfectly smooth; put to it a pint and a half of thin cream, or good milk, and add sugar, cinnamon, nutmeg, and three ounces of currants.

614. Bread Cheesecakes

Pour a pint of boiling cream on a penny loaf; let it stand two hours; mix half a pound of butter, warm, with eight eggs, and a grated nutmeg; beat the whole in a mortar; then add half a pound of currants rubbed and picked, two ounces of sugar, a spoonful of wine, and the same of brandy.

615. Common Pancakes

Make a light baiter of eggs, flour, and milk; fry in a small pan, in hot dripping or lard; a little salt, nutmeg, and ginger, may be added. Sugar and lemon should be served 10 eat with them. - Or, when eggs are scarce, make the batter with small beer, ginger, and so forth; or water, with flour, and a very little milk, will serve, but not nearly so well as eggs and all milk.

616. Pancakes Of Rice

Boil half a pound of rice to a jelly, in a small quantity of water; when cold, mix it with a pint of cream, eight eggs, a bit of salt and nutmeg; stir in eight ounces of butter, just warmed, and add as much flour as will make the batter thick enough. Fry in as little lard or dripping as possible.

617. Cream Pancakes

Mix the yolks of two eggs, well beaten, with a pint of cream, two ounces of sifted sugar, a little nutmeg, cinnamon, and mace. Rub the pan with a bit of butter, and fry the pancakes thin.

618. Fritters

Make them of any of the batters directed for pancakes, by dropping a small quantity into the pan; or make the plainer sort, and put pared apples, sliced and cored, into the batter, and fry some of it in each slice. Currants, or sliced lemon as thin as paper, make an agreeable change. Fritters for company should be served on a folded napkin in the dish. Any sort of sweetmeat, or ripe fruit, may be made into fritters.

619. Oyster Fritters

Make a batter of flour, milk, and eggs; season a very little with nutmeg. Beard the oysters, and put as many as you think proper in each fritter.

620. Potatoe Fritters

Boil two large potatoes, scrape them fine, beat four yolks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter well half an hour. It will be extremely light. Put a good quantity of fine lard into a stew-pan, and drop a spoonful at a time of the batter into it. Fry them; and serve as a sauce, a glass of white wine, the juice of a lemon, one dessert-spoonful of peach-leaf or almond water, and some white sugar, warmed together; not to be served in the dish.