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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.