Take large ripe pippin apples. Pare, core, and weigh them, and to each pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool. Pare off very nicely with a penknife the yellow rind of the lemons, taking care not to break it; and then with scissors trim the edges to an even width all along. Put the lemon-rind to boil in a little sauce-pan by itself, till it Becomes tender, and then set it to cool. Allow half a pint of water to each pound of sugar; and when it is melted, set it on the fire in the preserving kettle, put in the apples, and boil them slowly till they are clear and tender all through, but not till they break; skimming the syrup carefully. After you have taken out the apples, add the lemon-juice, put in the lemon-peel, and boil it till quite transparent. When the whole is cold, put the apples with the syrup into glass dishes, and dispose the wreaths of lemon-peel fancifully about them. ANIMALS FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS. _Beef._ [Illustration] 1. Sirloin. 2. Rump. 3. Edge Bone. 4. Buttock. 5. Mouse Buttock. 6. Leg. 7. Thick Flank. 8. Veiny Piece. 9. Thin Flank. 10. Fore Rib: 7 Ribs. 11. Middle Rib: 4 Ribs. 12. Chuck Rib: 2 Ribs. 13. Brisket. 14. Shoulder, or Leg of Mutton Piece. 15. Clod. 16. Neck, or Sticking Piece. 17. Shin. 18. Cheek. _Veal_. [Illustration] 1. Loin, Best End. 2. Fillet. 3. Loin, Chump End. 4. Hind Knuckle. 5. Neck, Best End. 6. Breast, Best End. 7. Blade Bone. 8. Fore Knuckle. 9. Breast, Brisket End. 10. Neck, Scrag End. _Mutton._ [Illustration] 1. Leg 2. Shoulder 3. Loin, Best End. 4. Loin, Chump End. 5. Neck, Best End. 6. Breast. 7. Neck, Scrag End. _Note:_ A Chine is two Loins, and two Necks of the Best End. _Pork._ [Illustration] 1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring. _Venison_ [Illustration] 1. Shoulder. 2. Neck. 3. Haunch. 4. Breast. 5. Scrag. INDEX Acid salt Almond cake Almond custard Almond ice-cream Almond maccaroons Almond pudding Another almond pudding Anchovy catchup Anchovy sauce Anniseed cordial Apees Apples, baked Apple butter Apple butter, without cider Apple custard Apple dumplings Apple fritters Apple jelly Apple and other pies Apple pot-pie Apples, preserved Apple pudding, baked Apple pudding, boiled Apple sauce Apple water Apricots, preserved Arrow-root blanc-mange Arrow-root jelly Arrow-root pudding Artichokes, to boil Asparagus, to boil Asparagus soup