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Or serve with maple syrup. Make a batter in the proportion of one cup sweet milk to two cups flour, a heaping teaspoonful of baking powder, two eggs beaten separately, one tablespoonful of sugar and a saltspoon of salt; heat the milk a little more than milk-warm, add it slowly to the beaten yolks and sugar; then add flour and whites of the eggs; stir all together and throw in thin slices of good sour apples, dipping the batter up over them; drop into boiling hot lard in large spoonfuls with pieces of apple in each, and fry to a light brown.
Stir until it leaves the kettle clean, take off the fire and stir until milk-warm, then stir in four eggs, one at a time, stirring until all used up. Flavor with the grated peel of a lemon. Put on some rendered butter in a kettle. When the butter is hot, dip a large teaspoon in cold water and cut pieces of dough with it as large as a walnut, and drop into the hot butter.
True it is, they had baths of cool water for the summer: but in general they used it milk-warm, and often perfumed: they likewise indulged in vapour-baths, in order to enjoy a pleasing relaxation, which they likewise improved with odoriferous ointments.
Boil it till the apples are quite soft. Put the molasses into a small clean tub or a large pan. Set a hair sieve over the vessel, and strain the mixture through it. Let it stand till it becomes only milk-warm, and then stir in the yeast. Put the liquor immediately into the keg or jugs, and let it stand uncorked to ferment. Fill the jugs quite full, that the liquor in fermenting may run over.
Boil all these in twelve Gallons of water for the Space of an hour; then strain it, and let it stand until it be Milk-warm Then put in as much honey, as will carry an Egge to the breadth of sixpence, at least. Then boil it again, and scum it clean; then let it stand, until it be cold; then put a pint of Ale-barm into it, and ripen it as you do Beer, and tun it.
When it is about milk-warm it will be fit to eat. This is an excellent porridge, pleasant to the palate and stomach, cleansing the passages by opening obstructions. It also breeds good blood, thus enlivens the spirits, and makes the whole body active and easy.
If the yeast be flat, and that which is fresh and lively cannot be procured, put to it a pint of warm sweetwort of the first letting off, when it is about half the degree of milk-warm. Shake the vessel that contains it, and it will soon gather strength, and be fit for use. Tunning is the last and most simple operation in the business of brewing.
Take a pint of corn meal; pour over it sufficient boiling water to make a very stiff dough, then add a table-spoonful of salt, and permit it to stand until about milk-warm; work it well with the hand, then make out the rolls, of an oblong shape, and bake them from half to three-quarters of an hour, according to their size. The addition of a small lump of butter or lard is an improvement.
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