ur; peel your apples, and cut them in thick slices; take out the
core, dip them in the batter, and fry them in hot lard; put them on a
sieve to drain; dish them neatly, and grate some loaf-sugar over them.

_Tansy Pancakes._

The batter for the preceding may be made into tansy pancakes by cutting
fine a handful of young green tansy, and beating it into the batter. It
gives the cakes a pleasant aromatic flavour, and an agreeable, mild
bitter taste. A.

No. 560

The following receipts are from Mr. Henry Osborne, cook to Sir Joseph
Banks, the late president of the Royal Society:

_Soho Square, April 20, 1820._

Sir,--I send you herewith the last part of the Cook's Oracle. I
have attentively looked over each receipt, and hope they are now
correct, and easy to be understood. If you think any need further
explanation, Sir Joseph has desired me to wait on you again. I also
send the receipts for my ten puddings, and my method of using
spring fruit and gourds.

I am, Sir,
Your humble servant,
HENRY OSBORNE.

_Boston Apple Pudding._

Peel one dozen and a half of good apples; take out the cores, cut them
small, put into a stew-pan that will just hold them, with a little
water, a little cinnamon, two cloves, and the peel of a lemon; stew over
a slow fire till quite soft, then sweeten with moist sugar, and pass it
through a hair sieve; add to it the yelks of four eggs and one white, a
quarter of a pound of good butter, half a nutmeg, the peel of a lemon
grated, and the juice of one lemon: beat all well together; line the
inside of a pie-dish with good puff paste; put in the pudding, and bake
half an hour.

_Spring Fruit Pudding._

Peel, and well wash four dozen sticks of rhubarb: put into a stew-pan
with the pudding a lemon, a little cinnamon, and as much moist sugar as
will make it quite sweet; set it over a fire, and reduce it to a
marmalade; pass through a hair-sieve, and proceed as directed for the
Boston pudding, leaving out the lemon-juice, as the rhubarb will be
found sufficiently acid of itself.

_Nottingham Pudding._

Peel six good apples; take out the core with the point of a small knife,
or an apple corer, if you have one; but be sure to leave the apples
whole; fill up where you took the core from with sugar; place them in a
pie-dish, and pour over them a nice light batter, prepared as for batter
pudding, and bake an hour in a moder