he same way; when well
mixed, place it over a slow fire till it thickens, stirring all the
time to prevent burning. Some cooks add vanilla, considering the
flavor an improvement.

* * * * *

MACROTES.

Take one pound of French roll dough, six ounces of fresh butter, two
eggs, and as much flour as will be requisite to knead it together;
roll in into the form of a long French roll, and cut it in thin round
slices; set them at a short distance from the fire to rise, and then
fry in the best Florence oil; when nearly cold, dip them in clarified
sugar, flavored with essence of lemon.

* * * * *

TART DE MOY.

Soak three-quarters of a pound of savoy biscuits in a quart of milk;
add six ounces of fresh butter, four eggs, one ounce of candid orange
peel, the same quantity of lemon peel, and one ounce of citron, mix
all well together; sweeten with white sugar, and bake in a quick oven;
when nearly done, spread over the top the whites of the eggs well
whisked, and return it to the oven.

* * * * *

GRIMSTICH.

Make into a stiff paste one pint of biscuit powder, a little brown
sugar, grated lemon peel, six eggs, and three-quarters of a pound
of warmed fresh butter; then prepare four apples chopped finely, a
quarter of a pound of sweet almonds blanched and chopped, half a pound
of stoned raisins, a little nutmeg grated, half a pound of coarse
brown sugar, and a glass of white wine, or a little brandy; mix the
above ingredients together, and put them on a slow fire to simmer for
half an hour, and place in a dish to cool; make the paste into the
form of small dumplings, fill them with the fruit, and bake them; when
put in the oven, pour over a syrup of brown sugar and water, flavored
with lemon juice.

* * * * *

FRENCH ROLL FRITTERS.

Take off the crust of a long round French roll; cut the crumb in thin
slices, soak them in boiling milk, taking care they do not break; have
a dish ready with several eggs beaten up, and with a fish slice remove
the bread from the milk, letting the milk drain off, dip them into the
dish of eggs, and half fry them in fine salad oil, they must then
be again soaked in the milk and dipped the egg, and then fried of a
handsome light brown; while hot, pour over clarified sugar, flavored
with cinnamon and orange flower water.

* * * * *