in a little salt, mix all well together, and tie it close. It will require to be taken up while boiling, in order to loosen the string.

A Charlotte.

Cut as many very thin slices of white bread as will cover the bottom and line the sides of a baking-dish, but first rub it thick with butter. Put apples in thin slices into the dish, in layers, till full, strewing sugar between, and bits of butter. In the mean time, soak as many thin slices of bread as will cover the whole, in warm milk, over which lay a plate, and a weight to keep the bread close on the apples. Bake slowly three hours. To a middling-sized dish use half a pound of butter in the whole.

PANCAKES AND FRITTERS.

Observations on Pancakes and Fritters.

THE principal things to be observed, of a general nature, in dressing these articles is, that your pan be thoroughly clean,— that you fry them in nice sweet lard, or fresh butter, of a light brown colour,—and that the grease is thoroughly drained from them before you carry them to table.

Pancakes.

Beat six or eight eggs well together, leaving out half the whites, and stir them into a quart of milk. Mix your flour first with a little of the milk, and then add the rest by degrees. Put in two spoonfuls of beaten ginger, and a little salt, and stir all well together. Put a piece of butter into your stewpan, and then pour in a ladleful of batter, which will make a pancake, moving the pan round, that the batter may spread all over it. Shake the pan, and when you think one side is enough, turn it; and when both sides are done, lay it in a dish before

the fire; and in like manner do the rest. Before you take them

out of the pan, raise it a little, that they may drain, and be you send them to table, strew a

quite clear of grease. little sugar over them.

When

Rice Pancakes.

Boil half a pound of rice to a jelly, in a small quantity of water; when cold, mjx it with a pint of cream, eight eggs, a bit of salt, and nutmeg; stir in eight ounces of butter just warmed, and add as much flour as will make the batter thick enough. Fry in as little lard or dripping as possible.

Irish Pancakes.

1

Beat eight yolks and four whites of eggs, strain them into a pint of cream, put a grated nutmeg, and sugar to your taste; set three ounces of fresh butter on the fire, stir it, and as it warms pour it to the cream, which should be warm when the eggs are put to it: then mix smooth almost half a pint of flour. Fry the pancakes very thin; the first with a bit of butter, but not the others. Serve several on one another.

New-England Pancakes.

Mix a pint of cream, five spooonfnls of fine flour, seven yolks and four whites of eggs, and a very little salt; fry them very thin in fresh butter, and between each strew sugar and cinnamon. Send up six or eight at once.

Pink-coloured Pancakes.

Pancakes of a beautiful pink colour are easily made by the following simple process.—Boil, till tender, a large beet root, and then bruise it in a marble mortar; put to it the yolks of four eggs, two spoonfuls of flour, three of cream, half a grated nutmeg, sugar to palate, and a glass of brandy. Mix them well together, fry them carefully, and serve them up with a garnish of green sweetmeats. Fritters may be made of differ ent colours in a similar way.

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 put pared apples, sliced and cored, into the batter, and fry some of it with each slice. 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.

Potato Fritters.

Boil two large potatoes, scrape 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 half an hour at least. It will be extremely light. Put a good quantity of fine lard in a stew-pan, and drop a spoonful of the batter at a time into it. Fry them; and serve as a sauce, a glass of white wine, the juice of a lemon, one dessert-spoonful of peach-leaf or almondwater, and some white sugar, warmed together: not to be served in the dish.

Parsnip Fritters.

Boil, peel, and grate, or scrape to a pulp, two large parsnips; beat them up with four yolks and two whites of eggs, two spoonfuls each of cream and white wine, and a little grated nutmeg. Beat them together for nearly an hour, till the batter becomes very light; then fry it in the usual manner of fritters, with a great quantity of lard; and serve them up either with lemon or orange juice and sugar, or with melted butter, sugar, and white wine.

Custard Fritters.

Beat up the yolks of eight eggs with one spoonful of flour, half a nutmeg, a little salt, and a glass of brandy; add a pint of cream, sweeten it, and bake it in a small dish. When cold, cut it into quarters, and dip them in a 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 in a good lard or dripping, and when done strew over them some grated sugar.

Apple Fritters.

Take some of the largest apples you can get ; pare and core them, and then cut them into round slices. 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 your taste. Let it stand three or four minutes to rise. Dip your slices of apple into the batter, fry them crisp, and serve them up with sugar grated over them, and wine sauce in a boat.

Water Fritters.

Take five or six spoonfuls of flour, a little salt, a quart of water, eight eggs well beat up, a glass of brandy, and mix them all well together. The longer they are made before dressed, the better. Just before you do them, melt half a pound of butter, and beat it well in. Fry them in hog's lard.

Boil a quarter of a pound of rice in milk till it is pretty thick; then mix it with a pint of cream, four eggs, some sugar, cinnamon, and nutmeg, six ounces of currants washed and picked, a little salt, and as much flour as will make it a thick batter. Fry them in little cakes in boiling lard, and when done, send them up with white sugar and butter.

Chicken Fritters.

Put on a stew-pan with some new milk, and as much flour of rice as will be necessary to make it of a tolerable thickness. Beat three or four eggs, the yolks and whites together, and mix them well with the rice and milk. Add to them a pint of rich cream, set it over a stove, and stir it well. Put in some powdered sugar, some candied lemon peel cut small, and some fresh grated lemon peel. Take all the white meat from a roasted chicken, pull it into small shreds, put it to the rest of the ingredients, and stir it all together. Then take it off, and it will be a very rich paste. Roll it out, cut it into small fritters, and fry them in boiling lard. Strew the bottom of the dish with sugar finely powdered. Put in the fritters, and shake some sugar over them.

i

Orange Fritters.

Take five or six sweet oranges, pare off the outside as thin as possible, and cut them in quarters; take out the seeds and boil the oranges with a little sugar; make a paste with some

white wine, flour, a spoonful of fresh butter melted, and a little salt; mix it neither loo thick nor too thin; it should rope in pouring from the spoon. Dip the quarters of your orange into this paste, and fry them in bog's lard till they are of a light brown. Serve them glazed with fine sugar and a salamander.

Strawberry Fritters.

Make a batter with flour, a spoonful of sweet oil, another of white wine, a little rasped lemon peel, and the whites of two or three eggs; make it pretty soft, just fit to drop with a spoon. Mix some large strawberries with it, and drop them with a spoon into the hot fritters. When of a good colour take them out, and drain them on a sieve. When done, strew some sugar over them, or glaze them and send them to table.

Raspberry Fritters.

or two Naples biscuits, When cold, add to it Mix all well together

Grate the crumbs of a French roll, and put to it a pint of boiling cream. the yolks of four eggs well beat up. with some raspberry juice; drop them into a pan of boiling lard in very small quantities. When done stick them with blanched almonds sliced.

Currant Fritters.

Take half a pint of ale that is not bitter, and stir into it as much flour as will make it pretty thick with a few currant*. Beat it up quick, have the lard boiling, and put a large spoonful at a time into the pan.

German Fritters.

Take some well tasted crisp apples, pare, quarter, and core them; take the core quite out, and cut them into round pieces. Put into a stew-pan a quarter of a pint of French brandy, a table-spoonful of fine sugar pounded, and a little cinnamon. Put the apples into this liquor, and set them over a gentle fire, stirring them often, but not to break them. Set on a stew-pan with some lard. When it boils drain the apples, dip them int some fine flour, and put them into the pan. Strew some sugar over the dish, and set it on the fire; lay in the fritters, strew