Fruits, 166 to

ed in half a pint of water to a jelly: Put this to the apple water, and apple as strained through a coarse sieve : add sugar, a little lemonjuice and peel. Boil all together, and put into a dish. T a ke out the peel. To prepare Apples for Puffs.

Pare and core apples; cover them with water, but put them as close as possible, that they may take but iittle ; add a little pounded cinnamon and a clove ; to every dozen apples two spoonfuls of rosewater, and a little lemonpeel finely shred, Sweeten and cool before you make it into puffs. Pippin Tarts.

Pare thin two Seville or China oranges ; boil the peel tender, and shred it fine. Pare and core twenty apples; put them in a stewpan, and as little water as possible ; when half done, add half a pound of sugar the orangepeel and juice: boil till pretty thick. W h en cold, put it in a shallow dish, or pattypans lined with paste, to turn out, and be eaten cold. Apple Mar?nalade.

Scald apples till they will pulp from the corej then take an equal weight of sugar in large lumps, just dip them in water, and boiling it till it can be well skimmed, and is a thick syrup; put to it the pulp, and simmer it on a quick fire a quarter of an hour.

Keep it in small pots, covered with paper dipped in brandy.

Codlins to scald.

W r ap each in a vineleaf, and pack them close in a nice saucepan; and, when full, pour as much Water as will cover them. Set it over a gentle fire, and let them simmer slowly till done enough to