inson fine wheatmeal,
1/2 pint of milk, and sugar to taste. Pare and core the apples, and
cut them into rounds 1/4 inch thick; make a batter with the milk,
meal, and the eggs well beaten, adding sugar to taste. Have a
frying-pan ready on the fire with boiling oil, vege-butter, or butter,
dip the apple slices into the batter and fry the fritters until golden
brown; drain them on blotting paper, and keep them hot in the oven
until all are done.

APPLE JELLY.

1 pint of water to each 1 lb. of apples. Wash and cut up the apples,
and boil them in the water until tender; then pour them into a jelly
bag and let drain well; take 1 lb. of loaf sugar to each pint of
juice, and the juice of 1 lemon to each quart of liquid. Boil the
liquid, skimming carefully, until the jelly sets when cold if a drop
is tried on a plate. It may take from 2 hours to 3 hours in boiling.

APPLE PANCAKES.

Make the batter as directed in the recipe for "Apple Fritters," peel 2
apples, and cut them in thin slices, mix them with the batter, add
sugar and cinnamon to taste, a little lemon juice if liked, and fry
the pancakes in the usual way.

APPLE PUDDING.

1-1/2 lbs. of apples, 1 teaspoonful of ground cinnamon, sugar to
taste, 1/2 lb. of Allinson fine wheatmeal, and 2-1/2 oz. of butter or
vege-butter. Pare, core, and cut up the apples; make a paste of the
meal, butter and a little cold water; roll the paste out, line a
pudding basin with the greater part of it, put in the apples, and
sprinkle over them the cinnamon and 4 oz. of sugar--a little more
should the apples be very sour; cover the apples with the rest of the
paste, and press the edges together round the sides; tie a cloth over
the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with
boiling water.

APPLE PUDDING (Nottingham).

6 baking apples, 2 oz. of sugar, 1 heaped up teaspoonful of ground
cinnamon, 3/4 pint of milk, 3 eggs, 6 oz. of Allinson wholemeal, and 1
oz. of butter. Core the apples, mix the sugar and cinnamon, and fill
the hole where the core was with it; put the apples into a buttered
pie-dish; make a batter of the milk, eggs, and meal, melt the butter
and mix it into the batter; pour it over the apples, and bake the
pudding for 2 hours in a moderate oven.

APPLE SAGO.

5 oz. of sago, 1-1/2 lbs. of apples, the juice of a lemon, a
teaspoonful of ground cinnamon, and sugar to taste. Wash the sago and
cook it in 1-1/2 pints of water, to which the