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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.