Page:Art of Cookery 1774 edition.djvu/194

 sifted; then set a quart of milk a-boiling, and put it in the paste so cut: put in a little salt, a little beaten cinnamon, and sugar, a piece of butter as big as a walnut, and stirring all one way. When it is as thick as you would have it, stir in sch another piece of butter, then pour it into your dish, and stick pieces of butter here and there. Send it to table hot.

TAKE a stew-pan, put in some butter, and let it be hot: in the mean time, take half a pint of all-ale not bitter, and stir in some flour by degrees in a little of the ale; put in a few currants, or chopped apples, beat them up quick, and drop a large spoonful at a time all over the pan. Take care they don't stick together, turn them with an egg-slice, and when they are of a fine brown, lay them in a dish, and throw some sugar over them. Garnish with orange cut into quarters.

PUT to half a pint of thick cream four eggs well beaten, a little brandy, some nutmeg and ginger. Make this into a thick batter with flour, and your apples must be golden pippins pared and chopped with a knife; mix all together, and fry them in butter. At any time you may make an alteration in the fritter with currants.

DRY some of the finest flour well before the fire: mix it with a quart of new milk, not too thick, six or eight eggs, a little nutmeg, a little mace, a little salt, and a quarter of a pint of sack or ale, or a glass of brandy. Beat them well together, then make them pretty thick with pippins, and fry them dry.

BEAT the yolks of eight eggs, the whites of four well together, and strain them into a pan; then take a quart of cream, make it as hot as you can bear your finger in it, then put to it a quarter of a pint of sack, three quarters of a pint of ale, and make a posset of it. When it is cool, put it to your eggs, beating it well together; then put in nutmeg, ginger, salt and flour to your liking. Your batter should be pretty thick,