I '-leel and core the apples and cut them in rings not (00 thin. Put the sugar in a preserving pan with little water to prevent it from burning, and boil a [luarter of an hour. Take off the scum, lay the ij.pple rings carefully into the syrup with some lemon mice and peel added for flavouring, bring it to the v)oil once, and let it stand and simmer for five hours. \lemove the apple, place in a glass dish, colour the i i^yrup with a bttle cochineal, strain and pour over the I’.pples. Let it stand till cold and serve. Stewed Quinces. For Eight Persons. — 8 quinces; the same weight of sugar ; pint of water. Take equal weight of fruit and loaf sugar. Boil i /'our quinces in water till rather tender ; take them out, peel, core, and quarter them. Boil the sugar Kvith a little water for a quarter of an hour, remove from the fire, put in the fruit, and allow to siminer, :out not boil, for from five to six hours. No colouring ^s required. Take out the quinces, lay them regu- larly in a dish, and pour the syrup over them. Serve “•iold. 76 SAVOURIES AND SWEETS. Petit Choux. For Eight or Ten Persons. — 5 ozs. of flour ; 1 oz. of butter ; \ pint of water; 4 yolks of eggs ; 3 whites of eggs ; f pint of rich cream; 1 oz. of sugar; J saltspoonful of vanilla✪ Petit Choux. ; For icing. — 1 lb. of icing sugar to 2 whites of eggs. | Put the butter aud water on the fire in a small saucepan, when boiling dust in the flour and beat; over the fire for three minutes, take off and drop ini the eggs one by one. Mould into shapes with two^ dessertspoons and bake for one hour in a slow oven ; cover with icing and fill with cream sweetened and, flavoured. To make the icing, mix in a basin onei pouhd of icing sugar with the white of two egg4 until a thick smooth paste ; do not previously beatl the whites ; this wiU take a long wliile. Lay thej icing on with cold hands ; allow to harden in a coolj oven . Buttered Orange Juice. | For Ten or Twelve Persons. — 6 Seville oranges ; 3 table4 spoonluls of rose water ; 6 yolks of eggs ; 3 whites of eggs ;j I lb. of castor sugar ; 1 oz. of butter. ; Mix the juice of six Seville oranges with threet tablespoonfuls of rose water✪ Buttered Orange Juice, and add to the yolks ofi six and the whites of three eggs that have been well! beaten. Strain the liquor to half a pound of poundedl sugar ; put in a china-lined preserving pan and stir* over a gentle fire till it begins to thicken, then put in; a piece of butter the size of a walnut, keep it over the fire a few minutes longer. Pour into a flat dish i and eat cold. SAVOURIES AND SWEETS. 77 Cheese Cake Mixture (for keeping). For Two Dozen Cheese Cakes. — 2 lemons ; | lb. of suo-ar ; ; yolks of eggs ; J lb. of butter✪ Cheese Cake Mixture. ° 1 1 Eub off the rind of two lemons on balf a pound of 1 oaf sugar, tbe juice of three squeezed on the sugar, j hae yolks of four eggs, a quarter of a pound of butter. Ilix all together, pour into a jar, stand in a saucepan 'if water, stir the whole time and boil till the cou- iisteucy of cream. Will keep a month, and can be i'.sed either for large open tarts or for smaller ones 'I'aked in patty pans. Rice Blanc Mange. For Eight or Ten Persons. — ^ lb. of rice (ground) ; 1:1 b:.int of milk ; 2 ozs. of sugar ; 3 drops of wanilla ; | lb. of [{pricot jam. ✪ Rice Blanc Mange

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I '-leel and core the apples and cut them in rings not (00 thin. Put the sugar in a preserving pan with little water to prevent it from burning, and boil a [luarter of an hour. Take off the scum, lay the ij.pple rings carefully into the syrup with some lemon mice and peel added for flavouring, bring it to the v)oil once, and let it stand and simmer for five hours. \lemove the apple, place in a glass dish, colour the i i^yrup with a bttle cochineal, strain and pour over the I’.pples. Let it stand till cold and serve. Stewed Quinces. For Eight Persons. — 8 quinces; the same weight of sugar ; pint of water. Take equal weight of fruit and loaf sugar. Boil i /'our quinces in water till rather tender ; take them out, peel, core, and quarter them. Boil the sugar Kvith a little water for a quarter of an hour, remove from the fire, put in the fruit, and allow to siminer, :out not boil, for from five to six hours. No colouring ^s required. Take out the quinces, lay them regu- larly in a dish, and pour the syrup over them. Serve “•iold. 76 SAVOURIES AND SWEETS. Petit Choux. For Eight or Ten Persons. — 5 ozs. of flour ; 1 oz. of butter ; \ pint of water; 4 yolks of eggs ; 3 whites of eggs ; f pint of rich cream; 1 oz. of sugar; J saltspoonful of vanilla. ; For icing. — 1 lb. of icing sugar to 2 whites of eggs. | Put the butter aud water on the fire in a small saucepan, when boiling dust in the flour and beat; over the fire for three minutes, take off and drop ini the eggs one by one. Mould into shapes with two^ dessertspoons and bake for one hour in a slow oven ; cover with icing and fill with cream sweetened and, flavoured. To make the icing, mix in a basin onei pouhd of icing sugar with the white of two egg4 until a thick smooth paste ; do not previously beatl the whites ; this wiU take a long wliile. Lay thej icing on with cold hands ; allow to harden in a coolj oven . Buttered Orange Juice. | For Ten or Twelve Persons. — 6 Seville oranges ; 3 table4 spoonluls of rose water ; 6 yolks of eggs ; 3 whites of eggs ;j I lb. of castor sugar ; 1 oz. of butter. ; Mix the juice of six Seville oranges with threet tablespoonfuls of rose water, and add to the yolks ofi six and the whites of three eggs that have been well! beaten. Strain the liquor to half a pound of poundedl sugar ; put in a china-lined preserving pan and stir* over a gentle fire till it begins to thicken, then put in; a piece of butter the size of a walnut, keep it over the fire a few minutes longer. Pour into a flat dish i and eat cold. SAVOURIES AND SWEETS. 77 Cheese Cake Mixture (for keeping). For Two Dozen Cheese Cakes. — 2 lemons ; | lb. of suo-ar ; ; yolks of eggs ; J lb. of butter. ° 1 1 Eub off the rind of two lemons on balf a pound of 1 oaf sugar, tbe juice of three squeezed on the sugar, j hae yolks of four eggs, a quarter of a pound of butter. Ilix all together, pour into a jar, stand in a saucepan 'if water, stir the whole time and boil till the cou- iisteucy of cream. Will keep a month, and can be i'.sed either for large open tarts or for smaller ones 'I'aked in patty pans. Rice Blanc Mange. For Eight or Ten Persons. — ^ lb. of rice (ground) ; 1:1 b:.int of milk ; 2 ozs. of sugar ; 3 drops of wanilla ; | lb. of [{pricot jam.

Savouries and sweets suitable for luncheons and dinners