No. 243.
PANCAKES AND FRITTERS.
Break 3 eggs in a basin, beat them up with a little nutmeg and salt; put to them 4½ ounces of flour and a little milk; beat to a smooth batter. Add, by degrees, milk enough to make the thickness of cream. Frying pan must be about the size of a pudding-plate and very clean or they will stick; make it hot and to each pancake put in a piece of butter as large as a walnut; when it is melted pour in the batter to cover the bottom of pan; make them the thickness of a half-dollar; fry a light brown on both sides.
Apple fritters can be made in the same way by adding 1 spoonful more of flour. Peel your apples and cut them in thick slices, take out core, dip them in the batter, fry in hot lard. Put on sieve to drain; grate loaf sugar over them.
No. 244.
BOSTON APPLE PUDDING.
Peel 1½ dozen good apples, take out cores, cut them small, put in stewpan that will just hold them with a little water, cinnamon, 2 cloves, and the peel of a lemon; stew over a slow fire till soft, then sweeten with moist sugar, and pass it through a fine sieve. Add to it the yolks of 4 eggs and 1 white, ¼ pound butter, half a nutmeg, a grated lemon peel, and juice of 1 lemon; beat all together; line inside of pie-dish with good paste; put in the pudding and bake half an hour.
No. 245.
SPRING FRUIT PUDDING.
Peel and wash 4 dozen sticks of rhubarb; put in stewpan with the pudding, a lemon, a little cinnamon, and enough moist sugar to make it sweet; set it over a fire and reduce it to a marmalade; pass through a hair sieve and go on as directed in the above receipt, leaving out lemon juice, as the rhubarb is acid enough.
No. 246.
NOTTINGHAM PUDDING.
Peel 6 apples, core them but leave the apples whole; fill up where you took out the core, with sugar. Place them in a pie-dish and pour over them a nice, light batter, prepared as for batter pudding; bake an hour in moderate oven.