Spread the fruit very thick, all over the sheet of paste, (which must not be rolled out too thin.) When it is covered all over with the fruit, roll it up, and close the dough at both ends, and down the last side. Tie the pudding in a cloth and boil it.
Eat it with sugar. It must not be taken out of the pot till just before it is brought to table.
FRITTERS.
Seven eggs.
Half a pint of milk.
A salt-spoonful of salt.
Sufficient flour to make a thick batter.
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 mixtures in which case use less flour.