ke four or five tart, mellow apples, pare and cut them in slices, and
soak them in sweetened lemon-juice. Make a batter of a quart of milk, a
quart of flour, eight eggs--grate in the rind of two lemons, and the
juice and apples. Drop the batter by the spoonful into hot lard, taking
care to have a slice of apple in each fritter.

295. _Cream Fritters._

Mix a pint and a half of wheat flour with a pint of milk--beat six eggs
to a froth, and stir them into the flour--grate in half a nutmeg, then
add a pint of cream, a couple of tea-spoonsful of salt. Stir the whole
just long enough to have the cream get well mixed in, then fry the
mixture in small cakes.

296. _Oxford Dumplings._

Take eight ounces of biscuit that is pounded fine, and soak it in just
sufficient milk to cover it. When soft, stir in three beaten eggs, a
table-spoonful of flour, and a quarter of a pound of Zante currants.
Grate in half a nutmeg, and do up the mixture into balls of the size of
an egg--fry them till a light brown.

297. _Apple Dumplings._

Pare tart, mellow apples--take out the cores with a small knife, and
fill the holes with sugar. Make good pie crust--roll it out about
two-thirds of an inch thick, cut it into pieces just large enough to
enclose one apple. Lay the apples on them, and close the crust tight
over them--tie them up in small pieces of thick cloth, that has been
well floured--put the dumplings in a pot of boiling water, and boil them
an hour without any intermission--if allowed to stop boiling, they will
be heavy. Serve them up with pudding sauce, or butter and sugar.

298. _Lemon Syrup._

Pare thin the rind of fresh lemons, squeeze out the juice, and to a pint
of it, when strained, put a pound and three-quarters of sugar, and the
rind of the lemons. Dissolve the sugar by a gentle heat, skim it clear,
then let it simmer gently eight or ten minutes--strain it through a
flannel bag. When cool, bottle, cork, and seal it tight, and keep it in
a cool place.

299. _Orange Syrup._

Squeeze out the juice of fresh oranges, and strain it. To a pint of the
juice, put a pound and a half of sugar--set it on a moderate fire--when
the sugar has dissolved, put in the peel of the oranges, and set the
syrup where it will boil slowly for six or eight minutes--then strain
it, till clear, through a flannel bag. The bag should not be squeezed
while the syrup is passing through it, or it will not be clear. Bottle,
cork, and seal it