Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/41

Rh FRITTERS.

Beat the eggs well and stir them gradually into the milk. Add the salt, and stir in flour enough to make a thick batter.

Fry them in lard, and serve them up hot.

Eat them with wine and sugar.

They are improved by stirring in a table-spoonful of yeast.

These are excellent with the addition of cold stewed apple, stirred into the mixture, in which case use less flour.

FINE CUSTARDS.

Boil in the milk the cinnamon, and the peach-leaves, &c. and stir into it gradually, the sugar, spice, and rose-water.

Beat the yolks of sixteen eggs very light, and