a round
paste-cutter, divide them into neat shapes all alike in size. Throw them
into boiling fat and fry quickly of a rich golden brown, dry them on
paper, place on a dish, and pour over orange or lemon syrup, or any kind
of preserve made hot. Honey or golden syrup may be used for those who
like them.

DUCHESS OF FIFE'S PUDDING.

Boil two ounces of rice in a pint of milk until quite tender. When done,
mix with it a quarter of an ounce of Nelson's Gelatine soaked in a
tablespoonful of water. Line the inside of a plain mould with the rice,
and when it is set fill it up with half-a-pint of cream, whipped very
stiff and mixed with some nice preserve, stewed fruit, or marmalade.
After standing some hours turn out the pudding, and pour over it a
delicate syrup made of the same fruit as that put inside the rice.

WELSH CHEESECAKE.

Dry a quarter of a pound of fine flour, mix with two ounces of sifted
loaf-sugar, and add it by degrees to two ounces of butter beaten to a
cream; then work in three well-beaten eggs, flavour with Nelson's
Essence of Lemon. Line patty-pans with short crust, put in the above
mixture, and bake in a quick oven.

FRIAR'S OMELET.

Make six moderate-sized apples into sauce, sweeten with powdered
loaf-sugar, stir in two ounces of butter, and when cold, mix with two
well-beaten eggs. Butter a tart-dish, and strew the bottom and sides
thickly with bread-crumbs, then put in the apple-sauce, and cover with
bread-crumbs to the depth of a quarter of an inch, put a little
dissolved butter on the top, and bake for an hour in a good oven. When
done, turn it out, and sift sugar over it.

COMPOTE OF APPLES WITH FRIED BREAD.

Bake a dozen good cooking apples, scrape out the pulp, boil this with
half-a-pound of sugar to a pound of pulp, until it becomes stiff. It
must be stirred all the time it is boiling. When done, place the compote
in the centre of the dish, piling it up high. Have ready some triangular
pieces of fried bread, arrange some like a crown on the top, the
remainder at the bottom of the compote. Have ready warmed half a pot of
apricot marmalade mixed with a little plain sugar-syrup, and pour it
over the compote, taking care that each piece of bread is well covered.

APPLE FOOL.

Bake good sharp apples; when done, remove the pulp and rub it through a
sieve, sweeten and flavour with Nelson's Essence of Lemon; when cold add
to it a custard made of eggs and milk, or milk or cream swee