SWEETMEAT FRITTERS

If chronicles may be believed, So loved the pamper’d gallant lived, That with the nuns he always dined On rarities of every kind; Then hoards, occasionally varied, Of biscuits, sweetmeats, nuts, and fruits. Cut small any sort of candied fruit, and heat it with a bit of fresh butter, some good milk, and a little grated lemon-peel; when quite hot, stir in enough of flour to make it into a stiff paste; take it off the fire, and work in eight or ten eggs, two at a time. When cold, form the fritters, fry, and serve them with pounded loaf sugar strewed over them.

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