oyster liquor, free from sediment, reduced by boiling to one half,
some Cayenne pepper, salt, and a tea-spoonful of lemon-juice; stir it
over a fire five minutes, and fill the patties.

_Lobster Patties._--(No. 27.)

Prepare the patties as in the last receipt. Take a hen lobster already
boiled; pick the meat from the tail and claws, and chop it fine; put it
into a stew-pan, with a little of the inside spawn pounded in a mortar
till quite smooth, an ounce of fresh butter, half a gill of cream, and
half a gill of veal consomme, Cayenne pepper, and salt, a tea-spoonful
of essence of anchovy, the same of lemon-juice, and a table-spoonful of
flour and water: stew it five minutes.

_Veal and Ham Patties._--(No. 28.)

Chop about six ounces of ready-dressed lean veal, and three ounces of
ham very small; put it into a stew-pan with an ounce of butter rolled
into flour, half a gill of cream; half a gill of veal stock; a little
grated nutmeg and lemon-peel, some Cayenne pepper and salt, a spoonful
of essence of ham and lemon-juice, and stir it over the fire some time,
taking care it does not burn.

_Chicken and Ham Patties._--(No. 29.)

Use the white meat from the breast of chickens or fowls, and proceed as
in the last receipt.

_Ripe Fruit Tarts._--(No. 30.)

Gooseberries, damsons, morrello cherries, currants mixed with
raspberries, plums, green gages, white plums, &c. should be quite fresh
picked, and washed: lay them in the dish with the centre highest, and
about a quarter of a pound of moist or loaf sugar pounded to a quart of
fruit (but if quite ripe they will not require so much); add a little
water; rub the edges of the dish with yelk of egg; cover it with tart
paste (No. 4), about half an inch thick; press your thumb round the rim,
and close it well; pare it round with a knife; make a hole in the sides
below the rim; bake it in a moderate-heated oven; and ten minutes before
it is done, take it out and ice it, and return it to the oven to dry.

_Icing for Fruit Tarts, Puffs, or Pastry._--(No. 31.)

Beat up in a half-pint mug the white of two eggs to a solid froth; lay
some on the middle of the pie with a paste-brush; sift over plenty of
pounded sugar, and press it down with the hand; wash out the brush, and
splash by degrees with water till the sugar is dissolved, and put it in
the oven for ten minutes, and serve it up cold.

_Apple Pie._--(No. 32.)

Take eight russetings, or lemon pippin apples;