_.--20 to 25 minutes. _Average cost_, 1s. 1d.

_Sufficient_ to fill a dozen patty-pans.

_Seasonable_ at any time.

FRUIT TURNOVERS (suitable for Pic-Nics).

1278. INGREDIENTS.--Puff-paste No. 1206, any kind of fruit, sugar to
taste.

_Mode_.--Make some puff-paste by recipe No. 1206; roll it out to the
thickness of about 1/4 inch, and cut it out in pieces of a circular
form; pile the fruit on half of the paste, sprinkle over some sugar, wet
the edges and turn the paste over. Press the edges together, ornament
them, and brush the turnovers over with the white of an egg; sprinkle
over sifted sugar, and bake on tins, in a brisk oven, for about 20
minutes. Instead of putting the fruit in raw, it may be boiled down with
a little sugar first, and then inclosed in the crust; or jam, of any
kind, may be substituted for fresh fruit.

_Time_.--20 minutes.

_Sufficient_--1/2 lb. of puff-paste will make a dozen turnovers.

_Seasonable_ at any time.

GERMAN PUDDING.

1279. INGREDIENTS.--2 teaspoonfuls of flour, 1 teaspoonful of arrowroot,
1 pint of milk, 2 oz. of butter, sugar to taste, the rind of 1/2 lemon,
4 eggs, 3 tablespoonfuls of brandy.

_Mode_.--Boil the milk with the lemon-rind until well flavoured; then
strain it, and mix with it the flour, arrowroot, butter, and sugar. Boil
these ingredients for a few minutes, keeping them well stirred; then
take them off the fire and mix with them the eggs, yolks and whites,
beaten separately and added separately. Boil some sugar to candy; line a
mould with this, put in the brandy, then the mixture; tie down with a
cloth, and boil for rather more than 1 hour. When turned out, the brandy
and sugar make a nice sauce.

_Time_.--Rather more than 1 hour. _Average cost_, 1s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

DAMPFNUDELN, or GERMAN PUDDINGS.

1280. INGREDIENTS.--1 lb. of flour, 1/4 lb. of butter, 5 eggs, 2 small
tablespoonfuls of yeast, 2 tablespoonfuls of finely-pounded sugar, milk,
a very little salt.

_Mode_.--Put the flour into a basin, make a hole in the centre, into
which put the yeast, and rather more than 1/4 pint of warm milk; make
this into a batter with the middle of the flour, and let the sponge rise
in a warm temperature. When sufficiently risen, mix the eggs, butter,
sugar, and salt with a little more warm milk, and knead the whole well
together with the hands, beating the dough until it is perfectly smooth,
and it drops from