the health which God has given us, and use properly the food and other blessings of this life, for our good, and to the glory of Him “who giveth us richly all things to enjoy.” M. A. EVERARD. SiBSEY, Boston, Lincolnshire, August 1886. DOMESTIC COOKERY. H Apple Fritters. Put into a bowl a quarter of a pound of flour, and with a wooden spoon press the flour to the side of the basin, leaving a hollow centre ; pour into this a tablespoonful of salad oil, then add, very slowly, a quarter of a pint of warm water, mixing it one way with the wooden spoon. Pour the batter into a jug, beat it ten minutes. Whip up to a stiff froth the whites of two eggs on a clean plate with a dry broad-pointed knife : mix them lightly with the batter. Peel some apples, remove the core, cut them into slices a quarter of an inch in thickness, cover them well with the batter. Put into an iron pan two pounds of clarified fat ; when a blue steam rises and the fat is quite still, it is then the proper heat for frying. Lift the slices of apple from the batter with a skewer ; drop them into the hot fat till a golden colour on both sides. Remove them on to porous paper, shake some sugar over✪ Apple Fritters ; keep quite hot till all are done ; pile high on a clean hot napkin, and serve at once. Apple Gateau. ' Take twelve good juicy apples, peel them, cut them up into small pieces, put them into a pan with the rind and juice of one lemon, one tablespoonful of water, half a pound of loaf-sugar ; cook them slowly till soft, pass them through a 14 DOMESTIC COOKERY. hair sieve. Melt two ounces of butter in a saucepan, add it to the apple pulp. Beat four eggs✪ Apple Gateau, the whites and yolks together, mix them well with the apple. Grease a mould with a hole in the centre ; cover it with brown cake crumbs ; pour in the mixture. Bake twenty minutes in a slow oven. Turn out, and fill the centre with whipped cream. Apple Hedg’ehog’. Put into a pan one pint of water and a quarter of a pound of sugar ; bring it to the boil, put into it six apples, peeled, cored, but left whole : cook them carefully, turning them over frequently in the syrup. When quite soft, lift them out on to a dish. Fill the centre of each apple with whipped cream ; pile high on the top the whites of three eggs beaten to a stiff froth, sift over some sugar, and stick all over the top some almonds cut into strips✪ Apple Hedg’ehog’ to give it the appearance of the back of a hedgehog ; brown it slightly, either in an oven or before a fire Note. — This dish may be served hot or cold, but is better cold. Apple Jelly. Cook one pound of apples with three ounces of sugar, the rind and juice of one lemon till soft ; pass them through a hair sieve ; dissolve one ounce of gelatine in a quarter of a pint of water✪ Apple Jelly ; when cool add it to the apple pulp. Wet a mould, and ornament it with dried cherries ; pour in the mixture ; allow it to get cold ; turn out on a crystal dish ; serve with whipped, cream. Note. — If- preferred, part of the jelly may be coloured with cochineal. Apple Souflae Pudding:. Take two pounds of good cooking apples, peel them very thinly, cut them into slices ; put them into a pan with two DOMESTIC COOKERY.

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the health which God has given us, and use properly the food and other blessings of this life, for our good, and to the glory of Him “who giveth us richly all things to enjoy.” M. A. EVERARD. SiBSEY, Boston, Lincolnshire, August 1886. DOMESTIC COOKERY. H Apple Fritters. Put into a bowl a quarter of a pound of flour, and with a wooden spoon press the flour to the side of the basin, leaving a hollow centre ; pour into this a tablespoonful of salad oil, then add, very slowly, a quarter of a pint of warm water, mixing it one way with the wooden spoon. Pour the batter into a jug, beat it ten minutes. Whip up to a stiff froth the whites of two eggs on a clean plate with a dry broad-pointed knife : mix them lightly with the batter. Peel some apples, remove the core, cut them into slices a quarter of an inch in thickness, cover them well with the batter. Put into an iron pan two pounds of clarified fat ; when a blue steam rises and the fat is quite still, it is then the proper heat for frying. Lift the slices of apple from the batter with a skewer ; drop them into the hot fat till a golden colour on both sides. Remove them on to porous paper, shake some sugar over ; keep quite hot till all are done ; pile high on a clean hot napkin, and serve at once. Apple Gateau. ' Take twelve good juicy apples, peel them, cut them up into small pieces, put them into a pan with the rind and juice of one lemon, one tablespoonful of water, half a pound of loaf-sugar ; cook them slowly till soft, pass them through a 14 DOMESTIC COOKERY. hair sieve. Melt two ounces of butter in a saucepan, add it to the apple pulp. Beat four eggs, the whites and yolks together, mix them well with the apple. Grease a mould with a hole in the centre ; cover it with brown cake crumbs ; pour in the mixture. Bake twenty minutes in a slow oven. Turn out, and fill the centre with whipped cream. Apple Hedg’ehog’. Put into a pan one pint of water and a quarter of a pound of sugar ; bring it to the boil, put into it six apples, peeled, cored, but left whole : cook them carefully, turning them over frequently in the syrup. When quite soft, lift them out on to a dish. Fill the centre of each apple with whipped cream ; pile high on the top the whites of three eggs beaten to a stiff froth, sift over some sugar, and stick all over the top some almonds cut into strips to give it the appearance of the back of a hedgehog ; brown it slightly, either in an oven or before a fire Note. — This dish may be served hot or cold, but is better cold. Apple Jelly. Cook one pound of apples with three ounces of sugar, the rind and juice of one lemon till soft ; pass them through a hair sieve ; dissolve one ounce of gelatine in a quarter of a pint of water ; when cool add it to the apple pulp. Wet a mould, and ornament it with dried cherries ; pour in the mixture ; allow it to get cold ; turn out on a crystal dish ; serve with whipped, cream. Note. — If- preferred, part of the jelly may be coloured with cochineal. Apple Souflae Pudding:. Take two pounds of good cooking apples, peel them very thinly, cut them into slices ; put them into a pan with two DOMESTIC COOKERY.

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