The thorough good cook

Stew a dozen apples ; butter a plain mould ; take a new loaf, the crumb of which cut in thin slices about two inches broad and the depth of your mould, and cut two round pieces, one for the top and the other for the bottom of the mould. Then begin by dipping the round piece in good clarified butter, laying it at the bottom ; the thin slices place on the side, one against the other until they meet all round ; put your apples in the mould, cover the top well over with the other round piece, and bake for nearly an hour. A little lemon-juice may be added to the apples if liked. 11. Apple Pudding. Pare, core, and stew the apples in a small stew-pan, with cinnamon, two or three cloves, and the grated rind of a lemon. When soft, sweeten tlieni to taste. Pulp tlieni through a sieve, and add the beaten yolks of four eggs, a quarter of a pound of butter, the grated peel and the juice of a lemon. Mix the ingredients well, and bake for half an hour in a dish lined with good puff-paste. 12. Apple Pudding, Baked. Take one dozen large apples, and boil them as for sauce ; grate in four Naples biscuits and the rind of a lemon, squeezing in the juice ; add four eggs, Avith the whites, two ounces of butter, sweeten to taste, and bake with a thin puff-paste at the bottom of the dish. 13. Apricot Pudding. Mash six ripe apricots through a sieve ; add one pint of cream, four ounces of sugar, four yolks and two whole eggs, one ounce of butter, melted ; mix all together, bake in a dish lined with puff-paste, and glaze the top. Ohs. — Apple, peach, and plum puddings are baked in the same way. 14. Another Apricot Pudding, Pour a pint of hot cream over a cup of bread-crumbs, and cover the jug. When cold, add the beaten yolks of four eggs, a glass of white wine, and beat; sugar to taste. Scald a dozen large apricots till soft; cut them, take out the kernels, and pound the whole in a mortar. Mix them with the other ingredients, and the beaten whites of two of the eggs, and bake in a dish with a paste border. 15. Bakewell Pudding. As may be gathered from the name, this dish hails from Derbyshire. First, Hne a pie-dish with a good and light paste; on this place a layer of any preserved fruit you may prefer —apricots are especially good — then on this spread, in the thinnest slices, some candied citron-peel. Make a custard with six eggs, omitting the whites of three, six ounces of sifted sugar, four ounces of clarified butter, and three spoonfuls of lemon brandy — that is, brandy m which lemon-peel has been soaked, and mixed with lemon-juice. If other flavouring be preferred, mix that instead of lemon with the brandy. Pour the custard over the jam, and bake in a moderate oven for three-quarters of an hour. 16. Banbury Cake. Take a peck of pure wheat-Hour, six pounds of currants, hah' a pound of sugar, two pounds of butter, half an ounce of cloves and mace, a pint and a half of ale yeast, and a little rose-water; then boil as much new milk as will serve to knead it, and when it is almost cold, put into it as much sherry as will thicken it, and so work it altogether before a fire, pulling it two or three times in pieces; afterwards, make it up. 17. Barley Pudding.