a peel, pour it on, and spread it about with a rolling pin; when it is quite cold, cut it into little pieces, taking care that they do not stick one to the other; flour your hands, and roll up your fritters handsomely, and fry them. When you serve them up pour a little orange flower water and sugar over them. These are very handsome to garnish or make a side dish with.
To make Orange Fritters.
Take one or two preserved oranges, which cut into as many pieces as you think proper; make a good thick batter, with sweet wine, and finish these as all others; the same may be done with lemon, bergamotte, or any other fruits.
To make Curd Fritters.
Take about a handful of curds, the same quantity of flour, ten eggs well beaten and strained, some sugar, cloves, mace and nutmeg beat, and a little saffron; stir all well together, and fry them quick, and of a fine brown.
To make Olive Fritters.
Make a thin puff paste, and cut it into small bits, in each put a little boiled cream, and mix a few pistachio nuts bruised; wet the borders with water or yolks of eggs, to pinch them close; fry them of a good colour; you may glaze them brown or white; these are also done with apples, marmalade, &c. either baked or fried.
To make Fritters in the Italian Fashion.
Boil a quarter of a pound of rice, very tender, in milk; when it is pretty thick, put in a little
