t this seven times! (I do not think many food-reformers
will have the time or inclination to repeat the above performance often.
Speaking for myself, I have only done it once. But as no instructions
about pastry are supposed to be complete without a recipe for puff-paste,
I include it.) It is now ready for use.

Do not forget to keep the board and pin well floured, or the pastry will
stick. If wholemeal flour is used, it is well to have white flour for the
board and pin. See also that the nutter is the same consistency as
ordinary butter when kept in a medium temperature. If too hard, it must be
cut up and slightly warmed. If oily, it must be cooled by standing tin in
very cold water.

3. SHORT CRUST.

1/2 lb. flour, 3 ozs. nutter or butter.

Rub the nutter or butter lightly into the flour. Add enough cold water to
make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now
ready for use.

4. APPLE CHARLOTTE.

Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or
Granose flakes.

Bread-crumbs make the more substantial, granose flakes the more dainty,
charlotte. Use juicy apples. "Mealy" apples make a bad charlotte. If they
must be used, a tablespoon or more, according to size, of water must be
poured over the charlotte. Peel, core, and slice apples. Grease a
pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces
nutter. Over this put a generous layer of chopped apple. Sprinkle with
sugar and grated lemon rind. Repeat the process until the dish is full.
Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out
on to dish, being careful not to break. Sprinkle a little castor sugar
over. Serve hot or cold. Boiled custard may be served with it.

5. APPLE DUMPLINGS.

Peel and core some good cooking apples, but keep them whole. If you have
no apple-corer, take out as much of the core as possible with a pointed
knife-blade. Fill the hole with sugar and a clove. Make short paste and
cut into squares. Fold neatly round and over apple. Bake from 30 to 45
minutes. If preferred boiled, tie each dumpling loosely in a cloth, put
into boiling water and cook from 45 minutes to 1 hour.

6. APPLE AND TAPIOCA.

1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel.

Soak the tapioca in the water overnight. Peel and core the apples, cut
into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste,
and the grated yellow part of