ples biscuits. Another way
is, to pare and quarter four large apples, boil them tender, with the
rind of a lemon, in so little water that it may be exhausted in the
boiling. Beat the apples fine in a mortar, add the crumb of a small
roll, four ounces of melted butter, the yolks of five and the whites of
three eggs, the juice of half a lemon, and sugar to taste. Beat all
together, and lay it in a dish with paste to turn out, after baking.

APPLE PUFFS. Pare the fruit, and either stew them in a stone jar on a
hot hearth, or bake them. When cold, mix the pulp of the apple with
sugar and lemon peel shred fine, taking as little as possible of the
apple juice. Bake them in thin paste, in a quick oven: if small, a
quarter of an hour will be sufficient. Orange or quince marmalade is a
great improvement; cinnamon pounded, or orange flower-water, will make
an agreeable change.

APPLE SAUCE. Pare, core, and slice some apples; put them in a stone jar,
into a saucepan of water, or on a hot hearth. If the latter, put in a
spoonful or two of water, to prevent burning. When done, mash them up,
put in a piece of butter the size of a nutmeg, and a little brown sugar.
Serve it in a sauce tureen, for goose and roast pork.

APPLE TRIFLE. Scald some apples, pass them through a sieve, and make a
layer of the pulp at the bottom of a dish; mix the rind of half a lemon
grated, and sweeten with sugar. Or mix half a pint of milk, half a pint
of cream, and the yolk of an egg. Scald it over the fire, and stir it
all the time without boiling; lay it over the apple pulp with a spoon,
and put on it a whip prepared the day before.

APPLE WATER. Cut two large apples in slices, and pour a quart of boiling
water on them, or on roasted apples. Strain it well, and sweeten it
lightly. When cold, it is an agreeable drink in a fever.

APPLE WINE. To every gallon of apple juice, immediately as it comes from
the press, add two pounds of lump sugar; boil it as long as any scum
rises, then strain it through a sieve, and let it cool. Add some yeast,
and stir it well; let it work in the tub for two or three weeks, or till
the head begins to flatten; then skim off the head, draw off the liquor
clear, and tun it. When made a year, rack it off, and fine it with
isinglass. To every eight gallons add half a pint of the best rectified
spirits of wine, or a pint of brandy.

APRICOTS DRIED. Pare thin and halve four pounds of apricots, put them in
a dish, an