Mix two spoonfuls of flour, a little grated lemonpeel, some nutmeg, half a spoonful of brandy, a little loaf sugar, and one egg: then fry it enough, but not brown; beat it in a mortar with five eggs, whites and yelks; put a quantity of lard in a fryingpan, and when quite hot, drop a dessert spoonful of batter at a time: turn as they brown. They will be large. Serve immediately. Sweet sauce.
Pippin Pudding.
Coddle six pippins in vineleaves covered with water, but very gently, that the inside be done without breaking the skins. When soft, take off the skins, and with a teaspoon take the pulp from the core. Press it through a colander; add to it two spoonfuls of orange flower water, three eggs beaten, a pint of scalded cream, sugar and nutmeg to taste. Lay a thin puff paste at the bottom and sides of the dish: shred some very thin lemonpeel as fine as possible, and put into the dish; as likewise some orange and citron in small slices.
Yorkshire Pudding.
Mix five spoonfuls of flour, with a quart of milk, and three eggs well beaten. Butter the pan. When brown by baking under the meat, turn the other side upwards, and brown that. It should be made in a square pan, and cut into pieces to come to table. Set it over a chafing dish at first, and stir it some minutes.
A quick made Pudding.
Flour and suet half a pound each, four eggs, a quarter of a pint of new milk, a little mace and nutmeg, a quarter of a pound of raisins, ditto of currants: mix well, and boil three quarters of an hour with the cover of the pot on, or it will require longer.
Yeast or Suffolk Dumplings.
Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt. Let it rise an hour before the fire.
Twenty minutes before you are to serve, have ready a large stewpan of boiling water. Make the dough into balls, the size of a middling apple, throw them in, and boil twenty minutes. If you doubt when done enough, stick a clean fork into one, and if it come out clear, it is done.