Mix a pint and a half of wheat flour with a pint of milk—beat six eggs to a froth, and stir them into the flour—grate in half a nutmeg, then add a pint of cream, a couple of tea-spoonsful of salt. Stir the whole just long enough to have the cream get well mixed in, then fry the mixture in small cakes.
Take eight ounces of biscuit that is pounded fine, and soak it in just sufficient milk to cover it. When soft, stir in three beaten eggs, a table-spoonful of flour, and a quarter of a pound of Zante currants. Grate in half a nutmeg, and do up the mixture into balls of the size of an egg—fry them till a light brown.
Pare tart, mellow apples—take out the cores with a small knife, and fill the holes with sugar. Make good pie crust—roll it out about two-thirds of an inch thick, cut it into pieces just large enough to enclose one apple. Lay the apples on them, and close the crust tight over them—tie them up in small pieces of thick cloth, that has been well floured—put the dumplings in a pot of boiling water, and boil them an hour without any intermission—if allowed to stop boiling, they will be heavy. Serve them up with pudding sauce, or butter and sugar.
Pare thin the rind of fresh lemons, squeeze out the juice, and to a pint of it, when strained, put a pound and three-quarters of sugar, and the rind of the lemons. Dissolve the sugar by a gentle heat, skim it clear, then let it simmer gently eight or ten minutes—strain it through a flannel bag. When cool, bottle, cork, and seal it tight, and keep it in a cool place.
Squeeze out the juice of fresh oranges, and strain it. To a pint of the juice, put a pound and a half of sugar—set it on a moderate fire—when the sugar has dissolved, put in the peel of the oranges, and set the syrup where it will boil slowly for six or eight minutes—then strain it, till clear, through a flannel bag. The bag should not be squeezed while the syrup is passing through it, or it will not be clear. Bottle, cork, and seal it tight. This syrup is very nice to flavor puddings and pies.