The thorough good cook

Take half a pound of flour, half a pound of butter, half a pound of sifted sugar; rub the butter and sugar together; add four whole eggs by degrees, with half a lemon-peel grated, one drachm of mace and cinnamon in powder ; spread on a copper baking-plate, tinned, as thick as your finger; bake, and cut into any shape you please while hot. 53. Prench Pudding, A. Take the crumb of two small loaves, cut it into dice ; raisins of the sun, one pound ; beef suet, chopped very fine, one pound ; sugar, five or six ounces ; eighteen or twenty pretty large lumps of marrow; one dozen dates, sliced ; one pint of cream, six eggs beaten in it ; flavour with salt, nutmeg, cloves, and mace. Butter a dish, pare and slice four pippins, lay at the bottom, pour the pudding over, and bake. 54. Fritters, Chicken. PuPut some new milk into a stew-pan, and add as much flour of rice as will give it a moderate consistence. Beat three or four eggs, the yolks and whites together, and mix them well with the rice and milk. Add thereto a pint of cream, set it over a stove, and stir it well. Put in some powdered sugar, candied lemon-peel cut small, and some fresh grated lemon-peel. Cut off the white meat of a roasted chicken, pull it into small shreds, and add it to the other ingredients, stirring the whole together. This will make a rich paste, which must be rolled out, cut into fritters, and fried in boiling lard. Strew the bottom of the dish with powdered sugar, put in the fritters, and throw some more sugar over them.them. 55. Fritters, German. Pare, core, and quarter some apples, and cut them into round pieces. Put a quarter of a pint of brandy, a tablespoonful of fine sugar pounded, together with some cinnamon, into a pan. Add the apples thereto, and set the whole over a gentle fire, stirring them often, without breaking them. Set on another pan with lard, and when it boils, drain the apples, dip them in flour, and put them into it. Strew sugar over the dish, and place it on the fire, lay in the fritters, throw some sugar over them, and glaze them with a red-hot salamander. 56. Fritters, Flain. These may be made of the same kind of batter as pancakes by pouring a small quantity into the pan, or by grating some crumb of bread and putting it into a pint of milk, mixing it smooth, and, when cold, adding the yolks of five eggs, three ounces of sifted sugar, and some grated nutmeg. Fry the fritters, and when done pour thereon melted butter, wine, and sugar. 57. Gauffres. Put into a warm basin half a pound of butter, and beat it with a wooden spoon till it becomes like thick cream ; mix six yolks of eggs, one by one, beating them well, and add three tablespoonfuls of flour, with a little sugar rubbed on a lemon ; take half a pint of double cream well beaten up ; also whip the six whites of eggs very firm, and mix all together very lightly. Make the gauffre irons hot on both sides, pour in a little clarified butter for the first baking, bake the gauffres quickly, serve them as hot as possible, and at the last moment throw over them a little pounded cinnamon, mixed with fine sugar. 58. Gauffres, French.