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Classic
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page 130
make the fritters small, and fry them of a fine amber colour.
BREAD FRITTERS.
CUT your bread of a convenient size, pour on it some white wine, and let it
stand a few minutes--drain it on a sieve, beat four eggs very light, add four
spoonsful of wine, beat all well together--have your lard boiling, dip the bread
in the egg, and fry it a light brown; sprinkle sugar on each, and glaze them.
SPANISH FRITTERS.
MAKE up a quart of flour, with one egg well beaten, a large spoonful of yeast,
and as much milk as will make it a little softer than muffin dough; mix it early
in the morning; when well risen, work in two spoonsful of melted butter, make it
in balls the size of a walnut, and fry them a light brown in boiling lard--eat
them with wine and sugar, or molasses.
TO MAKE MUSH.
PUT a lump of butter the size of an egg into a quart of water, make it
sufficiently thick with corn meal and a little salt; it must be mixed perfectly
smooth--stir it constantly till done enough.
CAKES.
JUMBALS.
PUT one pound of nice sugar into two pounds of flour; add pounded spice of any
kind, and pass them
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