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The batter requires long beating, but the great art consists in frying them. The lard, butter, or dripping must be fresh and hot, as for fish. Beat 2 eggs and stir them, with a little salt, into 3 table-spoonsful of flour, or allow an egg to each spoonful of flour, add pounded cinnamon, and, by degrees, a pint of new milk, and beat it to a smooth batter. Make a small round frying-pan quite hot, put a piece of butter or lard into it, and, when melted, pour it out and wipe the pan; put a piece more in, and when it has melted and begins to froth, pour in a ladle or tea-cupful of the batter, toss the pan round, run a knife round the edges, and turn the pancake when the top is of a light brown; brown the other side; roll it up, and serve very hot. Currant jelly, or marmalade, may be spread thinly on the pancake before it is rolled up. Cream and more eggs will make it richer; also brandy or lemon juice.

Boil ½ lb. rice in water till quite tender, strain, and let it cool; then break it very fine, and add ½ lb. clarified butter, ½ pint of scalded cream, or new milk, a little salt, nutmeg, and 5 eggs, well beaten. Mix well, and fry them. Garnish with slices of lemon, or Seville orange.

Stir, by degrees, into a quart of new milk, 4 table-spoonsful of ground rice, and a little salt; stir it over the fire till it is as thick as pap; stir in ½ lb. butter and grated nutmeg, and let it cool; add 4 table-spoonsful of flour, a little sugar, and 9 eggs; beat well, and fry them.

Make batter the same as pancakes, but stiffer; pour a large spoonful into boiling lard; fry as many at a time as the pan will hold. Sift powdered sugar over, and serve on a hot dish. Fritters are usually made with minced apple or currants, stirred into the batter, or any sweetmeat stiff enough to be cut into little bits, or candied lemon or orange