Custard Fritters

Beat the yolks of eight eggs with one spoonful of flour, half a nutmeg, a little salt, and brandy, add a pint of cream; sweeten it, and bake in a small dish. When cold, cut it into quarters ; 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 a little brown, in good lard or dripping. Grate sugar over them, and serve them up hot

Common Fritters

Get the largest baking-apples, pare them, and take out the core with an apple-scraper; cut them in round slices, and dip them in batter made thus: take half a pint of ale and two eggs, and beat in as much flour as will make it rather thicker than a common pudding, with nutmeg and sugar to the taste. Let it stand three or four minutes to rise. Having dipped the apples into this batter, fry them crisp, and serve them up with sugar grated over them, and wine sauce in a boat.

Fine Fritters

Take some of the finest flour, and dry it well before the fire: mix it with a quart of new milk, but take care not to make it too thick. Put to it six or eight eggs, a little nutmeg, mace, and salt, and a quarter of a pint of sack or ale, or a glass of brandy. Beat them well together, then make them pretty thick with pippins, boiled and pulped through a sieve, and fry them dry.

White Fritters

Wash at least an ounce of rice in five or six different waters, and dry it well before the fire. Then beat it very fine in a mortar, and sift it through a lawn sieve: put it into a saucepan, just wet it with milk, and when well incorporated with it, add to it another pint of milk. Set the whole over a stove, or a very slow fire, and take care to keep it always moving: add a little ginger, and some candied lemon-peel grated. Keep it over the fire till it almost come to the thickness of a fine paste, flour a peal, pour it on it, and spread it out with a rolling-pin. When cold, cut it into little morsels, taking care that they do not stick one to the other. Roll up the fritters handsomely, and fry them. Serve them up with sugar over them, and pour over them a little orange-flower water.

A Quire Of Paper

Take three spoonsful of fine flour, a pint of cream, six eggs, three spoonsful of sack, one of orange-flower water, a little sugar, half a nutmeg grated, and half a pound of melted butter almost cold. Mix all well together, and butter the pan for the first pancake. Let them run as thin as possible, and when they are just coloured, they will be enough. In this manner all the fine pancakes should be fried.

Almond Fraze

Steep a pound of Jordan almonds blanched, in a pint of cream, ten yolks of eggs, and four whites: take out the almonds, and pound them fine in a mortar ; mix them again in the cream and eggs, and put in some sugar and grated white bread : stir them all together, put some fresh butter into the pan, and as soon as it is hot, pour in the batter, stirring it in the pan till of a good thickness. When enough, turn it into a dish, and throw sugar over it.