HAMAN'S FRITTERS.

Take two spoonful of the best Florence oil, scald it, and when hot,
mix with it one pound of flour, add four beaten eggs and make it into
a paste, roll it out thin and cut it into pieces about four inches
square, let them dry and fry them in oil; the moment the pieces are
put in the frying pan, they must be drawn up with two silver skewers
into different forms according to fancy; a few minutes is sufficient
to fry them, they should be crisp when done.

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WAFLERS.

Mix a cup and a half of thick yeast with a little warm milk, and set
it with two pounds of flour before the fire to rise, then mix with
them one pound of fresh butter, ten eggs, a grated nutmeg, a quarter
of a pint of orange flower-water, a little powdered cinnamon, and
three pints of warm milk; when the batter is perfectly smooth, butter
the irons, fill them with it, close them down tightly, and put them
between the bars of a bright clear fire; when sufficiently done, they
will slip easily out of the irons.

Wafler irons are required and can be obtained at any good ironmongers
of the Hebrew persuasion.

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LAMPLICH.

Take half a pound of currants, the same quantity of raisins and sugar,
a little citron, ground cloves and cinnamon, with eight apples finely
chopped; mix all together, then have ready a rich puff paste cut into
small triangles, fill them with the fruit like puffs, and lay them in
a deep dish, let the pieces be placed closely, and when the dish is
full, pour over one ounce of fresh butter melted in a tea-cup full of
clarified sugar, flavoured with essence of lemon, and bake in an oven
not too brisk.

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STAFFIN.

This is composed of the fruit, &c., prepared as above, but the dish
is lined with the paste, and the fruit laid in alternate layers with
paste till the dish is filled; the paste must form the top layer,
clarified sugar is poured over before it is put into the oven.

* * * * *

RICE FRITTERS.

Boil half a pound of rice, in a small quantity of water, to a jelly;
let it cool, and beat it up with six eggs, three spoonsful of flour, a
little grated lemon peel, fry like fritters, either in butter or oil,
and serve with white sugar sifted over them.

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LEMON TART.

Grate the peel of six lemons, add the juice of one,