ing boiled an extra hour;
care, however, must be taken to keep it well covered with the water all
the time, and not to allow it to stop boiling.

_Time_.--From 1-1/2 to 2-1/2 hours, according to the size of the pudding
and the quality of the apples.

_Average cost_, 10d.

_Sufficient_, made with 1 lb. of flour, for 7 or 8 persons.

_Seasonable_ from August to March; but the apples become flavourless and
scarce after February.

APPLE TART OR PIE.

1233. INGREDIENTS.--Puff-paste No. 1205 or 1206, apples; to every lb. of
unpared apples allow 2 oz. of moist sugar, 1/2 teaspoonful of
finely-minced lemon-peel, 1 tablespoonful of lemon-juice.

_Mode_.--Make 1/2 lb. of puff-paste by either of the above-named
recipes, place a border of it round the edge of a pie-dish, and fill it
with apples pared, cored, and cut into slices; sweeten with moist sugar,
add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover
with crust, cut it evenly round close to the edge of the pie-dish, and
bake in a hot oven from 1/2 to 3/4 hour, or rather longer, should the
pie be very large. When it is three-parts done, take it out of the oven,
put the white of an egg on a plate, and, with the blade of a knife,
whisk it to a froth; brush the pie over with this, then sprinkle upon it
some sifted sugar, and then a few drops of water. Put the pie back into
the oven, and finish baking, and be particularly careful that it does
not catch or burn, which it is very liable to do after the crust is
iced. If made with a plain crust, the icing may be omitted.

_Time_.--1/2 hour before the crust is iced; 10 to 15 minutes afterwards.

_Average cost_, 9d.

_Sufficient_.--Allow 2 lbs. of apples for a tart for 6 persons.

_Seasonable_ from August to March; but the apples become flavourless
after February.

_Note_.--Many things are suggested for the flavouring of apple pie; some
say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry,
which very much improve the taste; whilst the old-fashioned addition of
a few cloves is, by many persons, preferred to anything else, as also a
few slices of quince.

[Illustration: QUINCE.]

QUINCES.--The environs of Corinth originally produced the most
beautiful quinces, but the plant was subsequently introduced
into Gaul with the most perfect success. The ancients preserved
the fruit by placing it, with its branches and leaves, in a
vessel filled with honey or sweet wine,