1404. - Crepes

Make a batter with flour, milk and eggs, adding brandy and orange-flower water. In two or three hours afterwards, melt a piece of butter or lard, the size of a walnut, in a frying-pan, pour in some batter, and shake it over the pan. When done on one side, turn it over; when the other side is done, dish it and keep hot till the others are done, sifting sugar over each.

1405. - Rice Pancakes

To half a pound of rice put two-thirds of a pint of water, boil it to a jelly; when cold, add to it eight eggs, a pint of cream, a little salt and nutmeg, and half a pound of butter melted; mix well, adding the butter last, and working it only so much as will make the batter sufficiently thick. Fry them in lard, but employ as little as it is possible to fry them with.

1407. - Beignets

Mix and work well together half a pound of flour, and two ounces of butter, or three table-spoonfuls of sweet oil, and make it into a batter with some warm water; then mix into the batter a couple of raw eggs, keeping the yolk of one for browning. The materials may thus be made of any degree of consistence, so as to act as thick batter, or as thin paste by the addition of a little flour; and being made into small balls, are spread with the remaining yolk of egg, powdered usually with sugar, and fried in hot lard; and, when ready to be served, put them for a moment on a hair sieve to drain off the fat.

If made solely with paste, without mince of any kind, they should have another egg, and the batter be more continually beaten, so as to render the beignets light; then, when prepared for dressing, take a spoonful of the batter formed into a ball, and drop it into the boiling lard. A large dishful will be fried in six or seven minutes.

1408. - To Keep Eggs for Winter Use

Pour a full gallon of boiling water on two quarts of quicklime and half a pound of salt; when cold, mix into it an ounce of cream of tartar. The day following put in the eggs. After the lime has been stirred well into the boiling water, a large part of it will settle at the bottom of the vessel, on which the eggs will remain. Keep them covered with the liquor, and they will keep for two years.

1414. - Ceufs Frits, Or Fried Eggs

Break some fresh eggs into a dish, without damaging the yolks, and powder over them a little pepper and salt. Then fry some butter; a quarter of a pound will do for a dozen eggs. When the butter is completely fried, pour it over the eggs, and then put them into the frying-pan, which keep at a little distance from the fire, for fear the eggs should stick. When they are done at the bottom, use the salamander for the top, till they turn white. Then dish without breaking them, and pour over them a little vinegar.

1415. - Plain Baked Eggs

Butter with one ounce a plated or common tart-dish, that will bear the heat of the oven; break carefully six eggs in it, season with one pinch of pepper, half a spoonful of salt, the juice of half a lemon, and add half an ounce of butter in small pieces over; put in a slack oven until set, and serve.