Directions for Cookery, in its Various Branches

to the preceding receipt; adding some lemon juice and grated lemon-peel. Stir into the batter a sufficient quantity of the minced apple to make it very thick. Then fry the fritters in hot lard as before directed. Eat them with nutmeg and sugar. PLAIN PANCAKES. Sift half a pound or a pint of flour. Beat seven eggs very light, and stir them gradually into a quart of rich milk. Then add by degrees the flour, so as to make a thin batter. Mix it very smooth, pressing out all the lumps with the back of a spoon. Set the frying-pan over the fire, and when it is hot, grease it with a spoonful of lard. Then put in a ladle full of the batter, and fry it of a light brown, turning it with care to prevent its breaking. Make each pancake large enough to cover the bottom of a dessert plate; greasing the pan every time. Send them to table hot, accompanied by powdered sugar and nutmeg mixed in a small glass bowl. Have wine with them also. SWEETMEAT PANCAKES. Take a large red beet-root that has been boiled tender; cut it up and pound it in a mortar till you have sufficient juice for colouring the pancakes. Then make a batter as in the preceding receipt, and stir into it at the last enough of the beet juice to give it a fine pink colour. Or instead of the beet juice, you may use a little cochineal dissolved in a very small quantity of brandy. Fry the pancakes in a pan greased with lard or fresh butter; and as fast as they are done, spread thickly over them raspberry jam or any sort of marmalade. Then roll them up nicely, and trim off the ends. Lay them, side by side, on a large dish, and strew powdered sugar over them. Send them to table hot, and eat them with sweetened cream. PLAIN CUSTARDS. Tie together six or eight peach leaves, and boil them in a quart of milk with a large stick of cinnamon broken up. If you