ing the meringue plenty of time to rise,
stiffen and color to a delicate gold.

~APPLE FRITTERS~--Beat the yolks of eight eggs and the white of four
together. Add a quart of cream. Put over a fire and heat until you can
bear your finger in it. Add quarter of a pint of sack, three-quarters of
a pint of ale and make a posset of it. When cool put in nutmeg, ginger,
salt and flour. The batter should be pretty thick. Add pippins, sliced
or scraped and fry in deep fat.

~APPLE SLUMP~--Fill a deep baking dish with apples, pared, cored and
sliced. Scatter on a little cinnamon and cover with good paste rolled a
little thicker than for pie. Bake in a moderate oven until the apples
are done, serve in the same dish, cutting the crust into several
sections. Before cutting, the crust may be lifted and the apples
seasoned with butter and sugar, or the seasoning may be added after
serving. A liquid or a hard sauce may be served with the slump. If the
apples are a kind that do not cook easily bake half an hour, then put on
the crust and set back in the oven.

~BREAD PUFFS WITH SAUCE~--When bread dough is raised light, cut off
small pieces and pull out two or three inches long. Fry like doughnuts
in deep fat and put into a deep dish, turn over the puffs a cream sauce
seasoned with salt and pepper.

~CHERRY DUMPLINGS~--Sift two cups of pastry flour with four level
teaspoons of baking powder and a saltspoon of salt. Mix with
three-quarters cup of milk or enough to make a soft dough. Butter some
cups well, put a tablespoon of dough in each, then a large tablespoon of
stoned cherries and another tablespoon of dough. Set in a steamer or set
the cups in a pan of hot water and into the oven to cook half an hour.
Serve with a sweet liquid sauce.

~COTTAGE CHEESE TARTLETS~--One cup cheese, three level tablespoons
sugar, few grains salt, two teaspoons melted butter, one tablespoon
lemon juice, yolks two eggs, one-fourth cup milk, whites two eggs. Press
the cheese through a potato ricer or sieve, then add the sugar, salt,
butter, lemon juice, and the egg yolks well beaten and mixed with the
milk. Mix well and fold the whites of the eggs beaten stiff. Line
individual tins with pastry and fill three-fourths full with the
mixture. Bake in a moderate oven for thirty minutes.

~PRUNE TARTS~--Wash the prunes thoroughly and soak over night or for
several hours. Cook in the same water. When very tender rub them through
a sieve. To one cu