* * * * *
BREAD FRITTERS.
Cut your bread of a convenient size, pour on it some white wine, and let
it stand a few minutes--drain it on a sieve, beat four eggs very light,
add four spoonsful of wine, beat all well together--have your lard
boiling, dip the bread in the egg, and fry it a light brown; sprinkle
sugar on each, and glaze them.
* * * * *
SPANISH FRITTERS.
Make up a quart of flour, with one egg well beaten, a large spoonful of
yeast, and as much milk as will make it a little softer than muffin
dough; mix it early in the morning; when well risen, work in two
spoonsful of melted butter, make it in balls the size of a walnut, and
fry them a light brown in boiling lard--eat them with wine and sugar, or
molasses.
* * * * *
TO MAKE MUSH.
Put a lump of butter the size of an egg into a quart of water, make it
sufficiently thick with corn meal and a little salt; it must be mixed
perfectly smooth--stir it constantly till done enough.
* * * * *
CAKES.
JUMBALS.
Put one pound of nice sugar into two pounds of flour, add pounded spice
of any kind, and pass them through a sieve; beat four eggs, pour them on
with three quarters of a pound of melted butter, knead all well
together, and bake them.
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