Tempting dishes for small incomes

Apple Compdte. Cut up and boil six apples in one pint of water till soft ; drain, and add to the juice a cup of sugar and a little lemon-rind ; boil one minute, add six more apples, cored and pared, and cook till tender. Then remove and fill the cores with orange marmalade. Boil the syrup to a jelly and pour over. Apples k l’Enfance. Peel some apples and cut them into quarters, remove the cores and cook them in syrup till tender. When cooked mix them with stiffly whipped cream and place them in a pile on the dish, garnish the cream with some of the quarters of the apples, and ornament with crystallised cherries ; if possible, stand the dish on ice. Apple Fritters. Peel some apples; cut them into rather thin slices and cut the core out of each slice, forming a ring. Take a little castor sugar, squeeze a drop or two of lemon-juice on each apple slice, and then press them on to the sugar on each side ; dip into some batter and fry in hot fat. When they become a nice delicate brown take them out and dry them. Shake some white castor sugar over them and pile them high on a dish. It is a good plan to put a finger through the hole in the ring whilst throwing them into the fat in order to keep the ring shape. Batter should be a mixture of flour and milk made about as thick as double cream, and it should be very smooth ; and the fat should be very hot into which it is thrown. To make an extra good batter, add D half a pint of water to sufficient flour to make it the required thickness and then work in the yolk of an egg, and just before using the batter the white of the egg stiffly whisked should be added. Apple Fritters. Peel some apples, cut them in rings and stamp out the cores ; sprinkle a little very finely grated lemon rind over them, also a little castor sugar and a little rum, and let them remain with this on them for an hour, and then dip into the prepared batter before frying them. Albert Sandwiches. Take three eggs ; a piece of butter the size of a walnut ; a little grated cheese ; a little salt ; and a dust of cayenne pepper. Put all into a saucepan and stir over the fire till it thickens ; cut some round pieces of bread, fry them in butter and spread the paste over them, and sprinkle a little grated tongue or ham over them before serving. Banana Fritters. Peel and cut each banana in half lengthwise ; sprinkle a little finely chopped lemon-peel over them, and a little rum (the Liquid Sunshine rum is the best). Then dip the bananas in batter ; fry them, and dust them with powdered sugar. Batter Puddings. Take six ounces of flour ; add a saltspoonful of salt and sugar to taste ; moisten with a pint of milk ; mix till smooth and free from lumps ; then beat up separately two eggs ; strain the eggs and the milk and mix it quickly ; while this is doing put one tablespoonful of beef dripping into a tin, and when it is very hot pour in the batter, and bake for an hour and a half. The batter before the eggs are added should be of the consistence of o r i thick cream. Put the tin in the hottest part of the oven for an hour, then remove it to a cooler part to cook thoroughly through in another half-hour. Serve with meat or gravy. Carrot Pudding.