A New System of Domestic Cookery

take the thin skin off when cold. Place t h e m in a dish, with or without milk, cream, or custard; if the latter, there should be no ratafia. Dust fine sugar over the apples.

Different ivays of dressing Cranberries.

For pies and puddings, with a good deal of sugar.

Stewed in a jar, with the s a m e ; which way they eat well with bread, and are very wholesome.

Thus done, pressed and strained, the juice makes a fine drink for people in fevers.

Cranb err yjelly.

Make a very strong isinglassjelly. W h e n cold, mix it with a double quantity of cranberry juice pressed as above: sweeten and boil it u p ; t h e n strain it into a shape.

The sugar m u s t be good loaf, or the jelly will not be clear.

Cranberry and Ricejelly.

Boil and press the f r u i t : strain t h e j u i c e ; and by degrees m i x into it as m u c h g r o u n d rice as will, when boiled, thicken to a jelly. Boil it gently, stirring it, and sweeten to your taste. P u t it into a bason or form, and serve to eat as the before directed jelly,.with milk or cream.

Prune Tart.

Give prunes a s c a l d : take out the stones and break t h e m : put the kernels into a little cranberry juice, with t h e p r u n e s and s u g a r ; s i m m e r , and when cold, m a k e a tart of the sweetmeat.

To Jill fireserved Oranges.

Corner dish.

For five, take a pound of Naples biscuit, s o m e blanched almonds, the yelks of four e g g s beaten* sugar to your ta.ste, four ounces of butter w a r m Q