Apple Fritters for a Dish.
Mix together three ounces of sifted flour, a little salt, a gill of cream or milk, and three eggs; beat them for ten minutes with a spoon or whisk. Then pare twelve holland pippins, cut them into halves, core and put them into the batter. Have ready boiling lard, take the halves out singly with a fork, fry them till done and of a light colour, drain them dry, serve them up with sifted sugar over, some pounded cinnamon on one plate, and seville oranges on another.
N. B. Peaches or pears may be done in the same manner; or oranges, which are to be peeled, divided into quarters, and then put into the batter. Some jam likewise may be mixed with the batter instead of the apples, and fried in small pieces.
Golden Pippins a la Cream.
Take three gills of lisbon wine, a gill of water, a stick of cinnamon, a bit of lemon peel, a small quantity of the juice, and a few coriander seeds; sweeten well with lump sugar, and boil all together for ten minutes. Then have ready twelve large ripe golden pippins pared, and cored with a small iron apple scoop. Put them into a stewpan, strain the above liquor to them, and stew them gently till done; then take them out, put them into a trifle dish, and reduce the liquor to a strong syrup. After which mix with it a pint of cream, the yolks of ten eggs, and a dessert spoonful of syrup of cloves; then strain it, set it over a slow fire, and whisk till it is of a good thickness. Put the pan in cold water, stir the mixture some time, let it cool, and when the pippins are to be served up pour the cream over them, and put round the edge of the dish leaves of puff paste baked of a pale colour.
N. B. The same kind of cream may be put over codlins, gooseberries, or cranberries, when made into pies, only omitting the pippins.
Golden Pippins another way.
Take half a pint of white wine, a gill of water, a stick of cinnamon, a few cloves and coriander seeds, a bit of lemon peel, a little juice, and plenty of loaf sugar; boil them a quarter of an hour. Then strain the liquor to twelve large pippins pared and cored, stew them gently till done, and the liquor reduced to a strong syrup of a consistence sufficient to adhere to the apples, and put them into a dish. When cold serve them up with chopped cleared calves feet jelly round them.