Beat seven eggs very light, and stir them gradually into a quart of
milk; add, by degrees, three quarters of a pound, or a pint and a half
of sifted flour. Beat the whole very hard. Have ready in a frying-pan
over the fire, a large quantity of lard. When the lard has come to a
hard boil, begin to put in the fritters; allowing for each about a
jill of batter, or half a large tea-cup full. They do not require
turning, and will be done in a few minutes. Fry as many at a time as
the pan will hold. Send them to table hot, and eat them with powdered
cinnamon, sugar, and white wine. Let fresh hot ones be sent in as they
are wanted; they chill and become heavy immediately.
Begin to fry the fritters as soon as the batter is mixed, as it will
fall by setting. Near a pound and a half of lard will be required for
the above quantity of fritters.
APPLE FRITTERS.--Pare, core, and parboil (in a very little water) some
large juicy pippins. When half done, take them out, drain them, and
mince them very fine. Make a batter according to the preceding receipt;
adding some lemon juice and grated lemon-peel. Stir into the batter a
sufficient quantity of the minced apple to make it very thick. Then fry
the fritters in hot lard as before directed. Eat them with nutmeg and
sugar.
PLAIN PANCAKES.--Sift half a pound or a pint of flour. Beat seven eggs
very light, and stir them gradually into a quart of rich milk. Then add
by degrees the flour, so as to make a thin batter. Mix it very smooth,
pressing out all the lumps with the back of a spoon. Set the frying-pan
over the fire, and when it is hot, grease it with a spoonful of lard.
Then put in a ladle full of the batter, and fry it of a light brown,
turning it with care to prevent its breaking. Make each pancake large
enough to cover the bottom of a dessert plate; greasing the pan every
time. Send them to table hot, accompanied by powdered sugar and nutmeg
mixed in a small glass bowl. Have wine with them also.
SWEETMEAT PANCAKES.--Take a large red beet-root that has been boiled
tender; cut it up and pound it in a mortar till you have sufficient
juice for colouring the pancakes. Then make a batter as in the
preceding receipt, and stir into it at the last enough of the beet
juice to give it a fine pink colour. Or instead of the beet juice,
you may use a little cochineal dissolved in a very small quantity of
brandy. Fry the pancakes in a pan greased with lard or fresh butter;
and as fast as they are done, spread thickly over them raspberry jam or
any sort of marmalade. Then roll them up nicely, and trim off the ends.
Lay them, side by side, on a large dish, and strew powdered sugar over
them. Send them to table hot, and eat them with sweetened cream.