Take half a pound of rice, wash and pick it clean, cree it in fair
water till it be a jelly, when it is cold take a pint of cream and the
yolks of four eggs, beat them very well together, and put them into the
rice, with grated nutmeg and some salt, then put in half a pound of
butter, and as much flour as will make it thick enough to fry, with as
little butter as you can.


158. _To make_ FRUIT FRITTERS.

Take a penny loaf, cut off the out crust, slice it, put to it as much
hot milk as will wet it, beat five or six eggs, put to them a quarter
of a pound of currans well cleaned, and a little candid orange shred
fine, so mix them well together, drop them with a spoon into a stew-pan
in clarified butter; have a little white wine, butter and sugar for
your sauce, put it into a china bason, lay your fritters round, grate a
little sugar over them, and serve them up.


159. _To make_ WHITE PUDDINGS _in Skins_.

Take half a pound of rice, cree it in milk while it be soft, when it is
creed put it into a cullinder to drain; take a penny loaf, cut off the
out crust, then cut it in thin slices, scald it in a little milk, but
do not make it over wet; take six eggs and beat them very well, a pound
of currans well cleaned, a pound of beef-suet shred fine, two or three
spoonfuls of rose-water, half a pound of powder sugar, a little salt, a
quarter of an ounce of mace, a large nutmeg grated, and a small stick
of cinnamon; beat them together, mix them very well, and put them into