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1036
Enquire within upon everything
·
Robert Kemp Philp
491
1298.
Apple
Tart.
Cut
into
triangular
pieces
the
remains
of
a
cold
apple
tart:
arrange
the
pieces
around
the
sides
of
a
glass
or
china
bowl,
and
leave
space
in
the
centre
for
a
custard
to
be
poured
in.
1299.
Plum
Pudding.
Cut
into
thin
round
slices
cold
plum
pudding,
and
fry
them
in
butter.
Fry
also
Spanish
fritters,
and
place
them
high
in
the
centre
of
the
dish,
and
the
fried
pudding
all
round
the
heaped-up
frittera.
Powder
all
with
lump
sugar,
and
serve
them
with
wine
sauce
in
a
tureen.
1300.
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
dip
pared
apples,
sliced
and
cored,
into
the
batter,
and
fry
them
in
plenty
of
hot
lard.
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.
1301.
Oyster
Fritters.
Make
a
batter
of
flour,
milk,
and
eggs;
season
with
a
very
little
nutmeg.
Beard
the
oysters,
and
put
as
many
as
you
think
proper
in
each
fritter.
1302.
Potato
Fritters.
Boil
two
large
potatoes,
bruise
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
stewpan,
and
drop
a
spoonful
at
a
time
of
the
batter
into
it.
Fry
the
fritters;
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
a
dish.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
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