gar, the
juice and peel of two lemons; boil these in a stewpan till quite a thick
jelly. Bake the apple till soft; break it as smooth as possible; put it
into pots, and tie down close.

_Conserve of Apples._

Take as many golden rennets as will fill the dish that is to go to
table; pick them of a size; pare them, and take out the cores at the
bottom, that they may appear whole at the top. With the cores and about
half a glass of water make a syrup; when it is half done, put in your
apples, and let them stew till they are done. Be careful not to break
them; place them in your dish; that your syrup may be fine, add the
white of an egg well beaten; skim it, and it will be clarified. Squeeze
into it the juice of a lemon, with the peel cut in small shreds. This
should boil a minute; then throw over the syrup, which should be quite a
jelly.

_Apple Demandon._

The whites of seven or eight very fresh eggs, put into a flat dish, with
a very little finely sifted sugar, and beaten to a very thick froth. It
will require to be beaten full half an hour before it becomes of a
sufficient substance. It is then to be put over the apple and custard,
and piled up to some height; after which place it in a very quick oven,
and let it remain till it becomes partially of a light brown colour.

It should be done immediately before it is sent up to table.

_Apple Fraise._

Pare six large apples, take out the cores, cut them in slices, and fry
them on both sides with butter; put them on a sieve to drain; mix half a
pint of milk and two eggs, with flour, to batter, not too stiff; put in
a little lemon-peel, shred very fine, and a little beaten cinnamon. Put
some butter into a frying-pan, and make it hot; put in half the batter,
and lay the apples on it; let it fry a little to set it; then put the
remaining batter over it; fry it on one side; then turn it, and fry the
other brown: put it into a dish; strew powder-sugar over it, and squeeze
on it the juice of a Seville orange.

_Apple Fritters._

Pare six large apples and cut out the cores; cut them in slices as thick
as a half-crown piece. Mix half a pint of cream and two eggs with flour
into a stiff batter, put in a glass of wine or brandy, a little
lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up,
and then put in the apples. Have a pan of hog's lard boiling hot; put in
every slice singly as fast as you can, and fry them quick, of a fine
gold colour on b