Beat the eggs well and stir them gradually into the milk. Add the
salt, and stir in flour enough to make a thick batter.

Fry them in lard, and serve them up hot.

Eat them with wine and sugar.

They are improved by stirring in a table-spoonful of yeast.

These are excellent with the addition of cold stewed apple,
stirred into the mixtures in which case use less flour.


FINE CUSTARDS.

A quart of milk or cream.
The yoke only, of sixteen eggs.
Six ounces of powdered white sugar.
A large handful of peach-leaves or half an ounce of peach kernels
or bitter almonds, broken in pieces.
A table-spoonful of rose-water.
A nutmeg.

Boil in the milk the cinnamon, and the peach-leaves, or
peach-kernels. When it has boiled, set it away to get cold. As
soon as it is cold, strain it through a sieve, to clear it from
the cinnamon, peach-leaves, &c. and stir into it gradually, the
sugar, spice, and rose-water.

Beat the yolks of sixteen eggs very light, and stir them by