SiS THE ffOtrSEJTOLD. 



abjut one-third of an inch thick, having a round opening in the center. 

 Next make a fritter batter by the following recipe: Beat three eggs well; 

 add a part of one pint of milk and a little salt; then the remainder of the 

 pint of milk and one pint of flour alternately, beating it all quickly. The 

 slices of apples must now be immediately dipped in this batter and fried in 

 boiling lard; sprinkle over with sugar and serve in a circle, one overlapping 

 the other, with or without sweet sauce in the center. 



Amber Piiiiaiug. — Four eggs, their weight in sugar, butter and flour, 

 peel of one lemon, and grated rinds of two; beat the butter with your hand 

 to a cream, then add the flour, sugar and beaten eggs by degrees, then the 

 peel and juice of the lemons; butter a mold, and when all is well mixed fill 

 it quite full; put a buttered white paper over the top and tie well over with 

 a cloth, put in a pan of boiling water and boil for about four hours. 



Apple Cliarlotte.— Take a loaf cf stale bread, and butter the slices; 

 pare and slice a dozen apples; take a lemon, grate the skin, and save the 

 juice; place at the bottom of a stoneware baking dish a layer of apples; scat- 

 ter brown sugar on it, some of the lemon gratings, and a little juice; then 

 put in a layer of the buttered bread; keep on imtil your dish is full, having 

 the crust on top; bake in a moderately hot oven. Do not make it too sweet. 



Apple Piitldiiig. — Peel and quarter enough apples to cover the bottom 

 of a deep tin plate; then make a batter of sour milk, soda and flour, with a 

 tablesiJoonful of lard to enough flour to make a batter that will cover the 

 apples. This should not be thicker than tor pancakes. Pour it over the 

 apples and bake till brown. Then, when done, turn it on a large plate with 

 the crust down. Over the apples scatter sugar and cinnamon. 



Apple Souffle. — One pint of steamed apples, one tablespoonful of melted 

 butter, half a cup of sugar, the white of six eggs and the yelks of three, and 

 a slight grating of nutqieg. Stir into the hot apples, the butter, sugar, and 

 nutmeg, and the yelks of tlie eggs well beaten. When this is cold, beat the 

 whites of the eggs to a stiff froth, and stir into the mixture. Butter a three- 

 pint dish, and turn the souflle into it. Bake thirty miuutea in a hot oven. 

 Serve immediately with any kind of sauce. 



All tUe Year Round Pudding. — Line a pie-dish with paste, spread on 

 three ounces of any kind of jam (raspberry is the best); then beat well in a 

 basin the following: Three ounces of bread crumbs, the same of sugar and 

 butter, the rind and juice of half a large lemon; add this to the pastry and 

 jam, and bake half an hour. 



All Excellent Pudding._One-half pound suet, shred fine; one half 

 pound grated bread crumbs; one-quarter pound of loaf sugar, the yelks of 

 I'onr eggs and whites of two well beaten; two tablespoonfuls of orange mar- 

 malade or sliced citron, if preferred. To be put into a butter mold and 

 boiled for two hours. To be served with wine i^oured over it, or sauce. 



Pudding a I'Elcganto — Cut thin shces of light white bread, and lino a 

 pudding-sliapo with them, putting in alternate layers of the broad and 

 orange marmalade, or any other preserve, till the mold is nearly full. Pour 

 over all a pint of warm milk, in which four well-beaten eggs have been 

 mixed. Cover the mold with a cloth, and boil for an hour and a half. Serve 

 ^th wino sauce. 



