APPLE DUMPLINGS.
By the rivulet, on the rushes,
Beneath a canopy of bushes,
Colin Blount and Yorkshire Tray
Taste the dumplings and the whey.
Smart.
Pare and scoop out the core of six large baking apples; put part of a clove and a little grated lemon-peel inside of each, and enclose them in pieces of puff paste; boil them in nets for the purpose, or bits of linen, for an hour. Before serving, cut off a small bit from the top of each, and put a teaspoonful of sugar and a bit of fresh butter; replace the bit of paste, and strew over them pounded loaf sugar.
SWEETMEAT FRITTERS.
If chronicles may be believed,
So loved the pamper’d gallant lived,
That with the nuns he always dined
On rarities of every kind;
Then hoards, occasionally varied,
Of biscuits, sweetmeats, nuts, and fruits.
Cut small any sort of candied fruit, and heat it with a bit of fresh butter, some good milk, and a little grated lemon-peel; when quite hot, stir in enough of flour to make it into a stiff paste; take it off the fire, and work in eight or ten eggs, two at a time. When cold, form the fritters, fry, and serve them with pounded loaf sugar strewed over them.
FRITTERS.
Methinks I scent some rich repast:
The savor strengthens with the blast.
Gay.
Take a dozen apricots, or any other fruit preserved in brandy; drain them in half; then wrap them in wafers, cut round, and previously moistened. Make the batter by putting a glass and a half of water, a grain of salt, and two ounces of fresh butter, into a saucepan. When it boils, stir in sufficient quantity of flour to make it rather a firm batter; keep it stirring three minutes; then pour it into another vessel: dip the fruit in this batter, and fry them; sprinkle them with sugar, then serve.