Make a thin batter as already described in the former receipt; drop it into a souflé pan, fry lightly, and strew over pounded cinnamon, sifted sugar, and finely chopped almonds; hold over a salamander to brown the upper side. Slide the fritter on to a hot dish, and fold; pour over, when in the dish, clarified sugar.
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PASSOVER CURRANT FRITTERS.
Mix a thick batter, as before, add some well-washed and dried currants, and fry of a rich brown; serve with a sweet sauce, flavored with wine or shrub, and sweetened with moist sugar; these are often made in the shape of small balls, and fried and served in the same sauce.
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BATTER PUDDING.
Stir in three ounces of flour, four beaten eggs, and one pint of milk, sweeten to taste, and mix to a smooth batter about the thickness of good cream, and boil in a buttered basin.
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CUSTARD PUDDING.
To one desert spoonful of flour, add one pint of fresh milk and the yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or lemon-peel; beat to a froth two whites of eggs and pour to the rest; boil rather more than half an hour.