the edges of the crust, close it up well, make a few holes in
the top, and bake it in a moderate oven. Gooseberries may be done in the
same way.

APPLE PIE. Pare and core the fruit, after being wiped clean; then boil
the cores and parings in a little water, till it tastes well. Strain the
liquor, add a little sugar, with a bit of bruised cinnamon, and simmer
again. Meantime place the apples in a dish, a paste being put round the
edge; when one layer is in, sprinkle half the sugar, and shred lemon
peel; squeeze in some of the juice, or a glass of cider, if the apples
have lost their spirit. Put in the rest of the apples, the sugar, and
the liquor which has been boiled. If the pie be eaten hot, put some
butter into it, quince marmalade, orange paste or cloves, to give it a
flavour.

APPLE POSTILLA. Bake codlins, or any other sour apples, but without
burning them; pulp them through a sieve into a bowl, and beat them for
four hours. Sweeten the fruit with honey, and beat it four hours more;
the longer it is beaten the better. Pour a thin layer of the mixture on
a cloth spread over a tray, and bake it in a slow oven, with bits of
wood placed under the tray. If not baked enough on one side, set it
again in the oven; and when quite done, turn it. Pour on it a fresh
layer of the mixture, and proceed with it in like manner, till the whole
is properly baked. Apple postilla is also made by peeling the apples and
taking out the cores after they are baked, sweetening with sugar, and
beating it up with a wooden spoon till it is all of a froth. Then put it
on two trays, and bake it for two hours in an oven moderately hot. After
this another layer of the beaten apples is added, and pounded loaf sugar
spread over. Sometimes a still finer sort is made, by beating yolks of
eggs to a froth, and then mixing it with the apple juice.

APPLE PUDDING. Butter a baking dish, put in the batter, and the apples
whole, without being cut or pared, and bake in a quick oven. If the
apples be pared, they will mix with the batter while in the oven, and
make the pudding soft. Serve it up with sugar and butter. For a superior
pudding, grate a pound of pared apples, work it up with six ounces of
butter, four eggs, grated lemon peel, a little sugar and brandy. Line
the dish with good paste, strew over it bits of candied peel, put in the
pudding, and bake it half an hour. A little lemon juice may be added, a
spoonful of bread crumbs, or two or three Na