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Apple-Fritters, fjx.
Peas-Porridge. To a quart of green peas, add a quart
of water, a bundle of dried mint, and a little salt. Let
them boil till the peas are quite tender; then put in some
beaten pepper, a piece of butter as big as a walnut, roll-
ed in flour, stir it altogether, and boil it a few minutes ;
then add two quarts of milk, let it boil a quarter of
an hour, take out the mint, and serve it up.
Rice-Milk. Take half a pound of rice, boil it in a
quart of water, with a little cinnamon. Let it boil till
the water is all wasted ; take great care it does not
burn ; then add three pints of milk, and the yolk of an
egg beat up. Keep it stirring, and when it boils take
it up. Sweeten to your palate.
An Orange-Fool. Take the juice of six oranges, and
six eggs well beaten, a pint of cream, a quarter of a
pound of sugar, a little cinnamon and nutmeg. Mix
all together, and keep stirring over a slow fire till it
is thick, then a little bit of butter, and keep stirring
till cold, and dish it up.
Plum-Porridge, or Barley-Gruel. Take a gallon of wa-
ter, half a pound of barley, a quarter of a pound of
raisins clean washed, a quarter of a pound of currants
washed and picked. Boil till above half the water is
wasted, with two or three blades of mace ; then sweeten
to your palate, and add half a pint of white wine.
A hasty Pudding. Take a quart of milk, and four bay
leaves, set it on the fire to boil, beat up the yolks of
two eggs, and stir in a little salt. Take two or three
spoonfuls of milk, and beat up with your eggs, and stir
in the milk, then with a wooden spoon in one hand, and
flour in the other, stir it in till it is of a good thickness,
but not too thick. Let it boil, and keep it stirring, then
pour it in a dish, and stick pieces of butter here and
there. You rnay omit the egg if you do not like it; but
it is a great addition to the pudding ; and a little piece
of butter stirred in the milk makes it eat short and fine.
Take out the bay-leaves before you put in the flour.
Apple-Fritters. Beat the yolks of eight eggs, and the
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