the fire, stir in
a wine glass of sherry. Turn into a mould, set it on the ice until the
next day and serve with cream.

APPLES STEWED IN BUTTER.

Take half a dozen good, tart cooking apples--greenings or Newtown
pippins; peel, cut in slices about a quarter of an inch thick and core
them. Melt an ounce of butter in a spider, and lay in the slices of
apples with a quarter of a pound of granulated sugar and the juice of a
lemon, stew gently over a moderate fire. When done arrange them nicely
on a dish, melt a generous tablespoonful of currant jelly in the spider,
and when ready to serve mix with it half a glass of Madeira or sherry;
pour over the apples and serve.

TO STEAM APPLES.

Pare and core some good cooking apples, place them in an earthen or
granite ware dish that fits in a steamer. Have water boiling in the
steamer, set the dish over it, stretch a towel over the top, put on the
cover and fold the ends of the towel over it. Steam the apples until
tender--about twenty minutes. Take the apples out, measure the juice in
the pan and add to it an equal quantity of sugar, flavor with a little
lemon juice, cook until thick, put the apples in a glass dish and pour
the syrup over them. It will be a jelly when cold. Serve with cream.

SCALLOPED APPLES.

Pare, core and cut in slices some good, tart cooking apples, put a layer
in a baking dish with sugar, cinnamon and a grating of lemon rind, dot
with tiny lumps of butter, then another layer of apples, sugar, etc.,
and so on until the dish is full. Add a very little water and the juice
of a lemon, and use a little more sugar and butter on top than on the
other layers. Bake until the apples are thoroughly cooked. Cover until
nearly done, when the cover should be removed to allow them to brown.
Serve hot with cream or hard sauce.

BANANA FRITTERS.

Half a pint of sweet milk, a scant half pint of flour, two rounded
teaspoonfuls of baking powder and a small pinch of salt, stir all
together; this should make a batter as thick as that of cake. Roll the
pieces of fruit in it with a fork, and drop quickly into boiling fat.
The batter should be prepared just as it is wanted and not allowed to
stand. Cut three medium-sized bananas into three pieces each and divide
each slice lengthwise so that the fruit will be thin enough to cook
thoroughly while the batter is browning. This recipe will make eighteen
small fritters. Put them on a hot platter--do not pile up--and ser