with a little rose-water; put in the juice of the oranges, but mind you
don't put in the pippens, and mix together; bake it with a thin paste
over the bottom of the dish. It must be baked in a slow oven.


162. _To make_ APPLE FRITTERS.

Take four eggs and beat them very well, put to them four spoonfuls of
fine flour, a little milk, about a quarter of a pound of sugar, a
little nutmeg and salt, so beat them very well together; you must not
make it very thin, if you do it will not stick to the apple; take a
middling apple and pare it, cut out the core, and cut the rest in round
slices about the thickness of a shilling; (you may take out the core
after you have cut it with your thimble) have ready a little lard in a
stew-pan, or any other deep pan; then take your apple every slice
single, and dip it into your bladder, let your lard be very hot, so
drop them in; you must keep them turning whilst enough, and mind that
they be not over brown; as you take them out lay them on a pewter dish
before the fire whilst you have done; have a little white wine, butter
and sugar for the sauce; grate over them a little loaf sugar, and serve
them up.


163. _To make an_ HERB PUDDING.

Take a good quantity of spinage and parsley, a little sorrel and mild
thyme, put to them a handful of great oatmeal creed, shred them
together till they be very small, put to them a pound of currans, well
washed and cleaned, four eggs well beaten in a jill of good cream; if
you wou'd have it sweet, put in a quarter of a pound of sugar, a little