With a saucepan over the sea

FRITTERS OP FOUR NATIONS. These were supposed to have been originated by a French cook to commemorate a peace treaty several centuries ago. Peel and slice two large fine apples, remove the core, and cover them with i ounce of sugar and a tablespoonful of brandy for ^ hour.^ Drain them, dip each piece in jam, peach, or apricot, then in frying batter, and fry them in boiling fat. Glaze with sugar and serve at once with a good sauce. VIENNA FRITTERS. Boil 2 ounces butter, 2 teaspoonfuls of sugar, grated rind of a lemon, and a cup of water, lo minutes. Add 5 ounces of flour and stir until it is smooth, then take it off the fire, and add, one by one, beating between each, 5 eggs, beat them until light and drop in spoonfuls in boiling fat. Dust with powdered sugar and serve with wine sauce. FRENCH FRITTERS. Make a batter as for the recipe above, roll it out very thin, and cut into rounds. Put two of these together with a filling of orange or pineapple marmalade, strawberry jam or preserve, free from juice. Pinch the edges and fry brown. Dust with sugar and serve hot. With a Saucepan over the Sea SPANISH FRITTERS. Make a batter of 5 ounces of rice flour, a pinch of salt, rind of a lemon, i pint of milk, % pound sugar, and i ounce of crushed macaroons. Add while on the fire 3 eggs, and take it off to cool. Make into balls, dip in bread-crumbs, and fry brown. Dust with sugar and serve with a sauce. MI-CAREME FRITTERS. (Rome.) These are eaten in Lent all over Rome ; they are peddled along the street. Boil 3 cups of milk, add sugar to taste, i ounce of butter, and the yolks of 4 eggs, and enough corn meal — called semolina in Italy — to make a firm paste, a tablespoonful of brandy, or cordial to flavor. Make into rings, dip in flour, fry in lard, and dust with sugar. Always eaten with gooseberry jam, in Italy for supper. PINEAPPLE FRITTERS. (France.) Take some fritters as in recipe for Vienna fritters, fry in lard, and split each fritter before serving, fill with some pineapple jam, or stewed fruit, boiled down and flavored with vanilla. Close the fritters, arrange on a dish, dust with sugar, glaze them, and serve with whipped cream. With a Saucepan over the Sea GERMAN NOODLES. Mix 3 fresh eggs with as much flour as will make a stiff paste. Knead this well, using plenty of flour, until all moisture is absorbed. Roll as thin as paper, dry it near the fire, and cut into strips half an inch wide ; poach these in a great deal of salted water, boiling for 5 minutes, drain them, serve in soup or alone, with a good sauce or entree. BANBURY TARTS. (England.) Banbury, of nursery fame, is celebrated for a certain kind of tart or turnover which its bakers have sold for many years. Beat J^ pound butter to a cream, with i pound of candied orange and lemon peel, cut fine, i pound currants, ^ ounce of cinnamon, and i ounce of allspice. Make some puflT paste, quite rich, set it on ice overnight, and roll it, very thin, cut into squares. Fill these with the mincemeat, fold into triangles, pinch the edges, dust with sugar and yolk of egg, bake 1 5 minutes in a hot oven, and serve cold. ROUEN TARTS. (Northern France.) Make a paste as for Vienna fritters, line small muffin rings with it, bake a light brown, fill them with a cream made of 2 eggs, beaten with 2 table- ZOQ With a Saucepan over the Sea spoonfuls of powdered sugar, 2 tablespoonfuls of very rich cream, and a tablespoonful of lemon juice. Cook this carefully before pouring in, or else fill and bake again, for lo minutes. Dust the tops with sugar. ITALIAN TARTS. (Turin.)