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To stew Pears, Sfc.
whites of four, well together, and strain them into a pan ;
then take a quart of cream, make it as hot as you can
hear your finger in it; put to it a quarter of a pint of
sack, three quarters of a pint of ale, and make a posset
of it. When cool, put it to the eggs, beating it well to-
gether ; then put in nutmeg, ginger, salt, and flour, to
your liking. Your batter should be pretty thick, then
put in pippins, sliced or scraped, and fry them in a deal
of batter quick
Pancakes. In a quart of milk, beat six or eight eggs,
leaving half the whites out; mix it well till your batter
is of a fine thickness. You must observe to mix your
flour first with a little milk, then add the rest by de-
grees ; put in two spoonfuls of beaten ginger, a glass
of brandy, a little salt; stir all together, clean the stew-
pan well, put in a piece of butter as big as a walnut, then
pour in a ladleful of batter, moving the pan round that
the batter be all over the pan : shake the pan, and when
you think that side is enough, toss it; if you cannot,
turn it cleverly ; and when both sides are done, lay it in
a dish before the fire; and so do the rest. You must
take care they are dry ; before sent to table, strew a
little sugar over them.
To bake Apples whole. Put apples in an earthen pan,
with a few cloves, a little lemon-peel, some coarse sugar,
a glass of red wine ; put them into a quick oven, and
they will take an hour baking.
To stew Pears. Pare six pears, and quarter them, or
do them whole ; they make a pretty dish with one whole,
the rest cut in quarters, and the cores taken out. Lay
them in a deep earthen-pot, with a few cloves, a piece
of lemon-peel, a gill of red wdne, and a quarter of a
pound of fine sugar. If the pears are very large, put
half a pound of sugar, and half a pint ot red wine;
cover close with brown paper, and bake them till they
are enough. Serve them hot or cold, just as you like
them ; and they will be very good with water instead of
wine.
