186 MORE POT-POURRI 



at all lumpy, the apple must first be passed through a 

 sieve. Pour this on to the pastry, then peel and cut a 

 quince into very thin, neat slices. Lay these on the 

 apple in circles till you nearly reach the middle. Bake 

 the purte in the oven till the pastry is cooked without 

 burning. Serve very hot, or quite cold. 



