of every kind; Then hoards, occasionally varied, Of biscuits, sweetmeats, nuts, and fruits.

Cut small any sort of candied fruit, and heat it[107] with a bit of fresh butter, some good milk, and a little grated lemon-peel; when quite hot, stir in enough of flour to make it into a stiff paste; take it off the fire, and work in eight or ten eggs, two at a time. When cold, form the fritters, fry, and serve them with pounded loaf sugar strewed over them.

[107]

FRITTERS.

Methinks I scent some rich repast: The savor strengthens with the blast. Gay.

Gay.

Take a dozen apricots, or any other fruit preserved in brandy; drain them in half; then wrap them in wafers, cut round, and previously moistened. Make the batter by putting a glass and a half of water, a grain of salt, and two ounces of fresh butter, into a saucepan. When it boils, stir in sufficient quantity of flour to make it rather a firm batter; keep it stirring three minutes; then pour it into another vessel: dip the fruit in this batter, and fry them; sprinkle them with sugar, then serve.

[108]

[108]

CREAMS.

ICE CREAM.

After dreaming some hours of the land of Cocaigne, That Elysium of all that is friand and nice, Where for hail they have bonbons, and claret for rain, And the skaters in winter show off on cream ice. Moore.

That Elysium of all that is friand and nice,

And the skaters in winter show off on cream ice.

Moore.

Here ice, like crystal firm, and never lost, Tempers hot July with December’s frost. Waller.

Waller.

Put a quart of rich cream into a broad pan; then stir in half a pound of powdered loaf sugar by degrees, and when all is well mixed, strain it through a sieve. Put it into a tin that has a close cover, and set it in a tub. Fill the tub with ice broken into small pieces, and strew among the ice a large quantity of salt, taking care that none of the 

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