Bagnets A L'Eau

Take half a pint of water, a stick of cinnamon, a bit of lemon peel, a gill of rhenish wine, and a few coriander seeds; sweeten to the palate with sugar, boil the ingredients ten minutes, add an ounce of fresh butter, and when it is melted strain the liquor to a sufficient quantity of flour to make it into a batter. Then put it over the fire again to simmer gently, and add six yolks of eggs. Have ready boiling lard, put into it pieces of the mixture of the bigness of a damson; fry them of a light brown colour, drain, and serve them up with sifted sugar over.

N. B. The butter should be well beaten,

Apple Fritters For A Dish

Mix together three ounces of sifted flour, a little salt, a gill of cream or milk, and three eggs; beat them for ten minutes with a spoon or whisk. Then pare twelve Holland pippins, cut them into halves, core and put them into the batter. Have ready boiling lard, take the halves out singly with a fork, fry them till done and of alight colour, drain them dry, serve them up with sifted sugar over, some pounded cinnamon on one plate, and Seville oranges on another.

N. B. Peaches or pears may be done in the same manner; or oranges, which are to be peeled, divided into quarters, and then put into the batter. Some jam likewise may be mixed with the batter instead of the apples, and fried in small pieces.