The yolks of two eggs and a tea-spoonful of flour, and a scant half pint of milk or cream, a pinch of salt, a quarter of a small nutmeg and a table-spoonful of sugar. The flour and yolks of eggs to be well beaten with a little of the milk, the rest to be added warm, and all beaten very well together with the sugar and salt and nutmeg. This will make a custard, to be baked in a shallow round dish till firm, then put to get cold. Make a batter of a gill of milk (half cream, the recipe called for), one whole egg and enough flour to make it thick enough to quite mask the back of a spoon without running off,—two level table-spoonfuls are about enough; beat one of the whites of eggs left from the custard till it will not slip from the dish; put to the batter, which must be quite smooth, the grated rind of half a lemon, a pinch of salt, and then add the beaten white of egg, stirring very slowly after this is in. Cut the custard into six pieces, pie-fashion, and dip each piece into the batter, and drop it into boiling lard. The recipe sounded very well to Molly, and her mind went over all sorts of improvements in flavoring, from simply adding vanilla to the introduction of chopped citron or crumbled macaroons into the custard; but she would make the recipe as given, or as nearly as she could interpret it, first. Although the fritters would be much better hot, perhaps, the book gave no clew to that; she knew they must be good warmed over, or even cold, and as she did not want to leave the dinner-table to attend to the frying,—being an experiment,—she felt she must do it herself. She decided to cook them at once; the custard required very careful handling while it was being dipped in the batter, and she found the safest plan to prevent breaking was to pour the batter into a saucer, and take up the fritter, when dipped, on a broad knife. The batter completely hid the custard, and when dropped into the fat, which was very hot, it puffed up outside and doubled the size. They took two minutes to get pale brown, and then they were laid on paper to drain; and after the sugar was sifted on them they certainly were pretty to look at, and at dinner were found to bear out their good appearance, and Molly added them to her special recipes.