salt some fine sugar, orange flowers preserved, and chopped green lemon peel, a handful of flour, and three whole eggs; mix it all well, add some currants, or a couple of good apples, peeled and cut in small bits; butter a sheet of paper, and put this preparation upon it singly, with a spoon, each about the size of a large nutmeg; put this sheet of paper into your pan, observing to have butter enough to prevent them burning when they quit the paper, take it out and continue frying them till they are of a good colour; take them out to drain upon a sieve; strew upon them a little powder sugar; and serve them as hot as possible.
To make Fritters in the English Fashion.
Beat up six whole eggs, with a good handful of flour, salt, fine sugar, green lemon peel chopped, orange flower water, macaroni-drops bruised, half a pint of good rich cream; rub the inside of a stew-pan with butter: boil this preparation slowly, between two fires, without stirring it; when it is simmered thick enough, turn it over upon a dish, and let it cool to harden; when you mean to use it, cut it in small pieces, and fry it of a good colour; finish as the last.
To make Almond Fritters.
Take half a pound of sweet almonds, and six or eight bitter ones, orange flowers, chopped lemon peel, sugar in proportion, a handful of flour, two or three whites of eggs; pound all together some time, with a few drops of water, or more white of eggs, to make it of a proper sup-
