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·
Robert Kemp Philp
492
1303.
Apple
Fritters.
Peel
and
core
some
fine
pippins,
and
cut
into
slices.
Soak
them
in
wine,
sugar,
and
nutmeg,
for
a
few
hours.
Make
a
batter
of
four
eggs
to
a
tablespoonful
of
rose
water,
a
tablespoonful
of
wine,
and
a
tablespoonful
of
milk,
thickened
with
enough
flour,
stirred
in
by
degrees;
mix
two
or
three
hours
before
wanted.
Heat
some
butter
in
a
frying-pan;
dip
each
slice
of
apple
separately
in
the
batter,
and
fry
brown;
sift
pounded
sugar,
and
grate
a
nutmeg
over
them.
[THE
HOPE
IS
SURE
WHICH
HAS
ITS
FOUNDATION
IN
VIRTUE.]
1304.
Pancakes.
Make
a
light
batter
of
eggs,
flour,
and
milk;
a
little
salt,
nutmeg,
and
ginger
may
be
added;
fry
in
a
small
pan,
in
hot
dripping
or
lard.
Sugar
and
lemon
should
be
served
to
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
so
well
as
eggs
and
all
milk.
1305.
Cream
Pancakes.
Mix
two
eggs,
well
beaten,
with
a
pint
of
cream,
two
ounces
of
sifted
sugar,
six
of
flour,
a
little
nutmeg,
cinnamon,
and
mace.
Fry
the
pancakes
thin,
with
a
bit
of
butter.
1306.
Rice
Pancakes.
Boil
half
a
pound
of
ground
rice
to
a
jelly
in
a
pint
of
water
or
milk,
and
keep
it
well
stirred
from
the
bottom
to
prevent
its
being
burnt;
if
too
thick
add
a
little
more
milk;
take
it
off
the
fire;
stir
in
six
or
eight
ounces
of
butter,
a
pint
of
cream,
six
or
eight
eggs
well
beaten,
a
pinch
of
salt,
sugar,
and
nutmeg,
with
as
much
flour
as
will
make
the
batter
thick
enough.
Fry
with
lard
or
dripping.
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