Baked Apples. Time—½ hour. 1 lb. apples, 2 oz. brown sugar, ground cinnamon, 1 tablespoonful cold water, rind and juice of a lemon. Wash the apples (if an apple corer be handy core them), notch them across the top, place them in a Yorkshire pudding tin, with the sugar, lemon-rind, lemon-juice, water, and cinnamon. Bake till tender; serve hot or cold. For _Apple Snow_, pass through a sieve and beat in lightly whites of 2 eggs and 3 oz. castor sugar, then pile roughly on a dish, and decorate to taste. Baked Apple Dumplings. Time—1 hour. ½ lb. flour, 4 oz. dripping, ½ teaspoonful baking-powder, 4 apples, cloves or lemon-rind, 2 oz. brown sugar. Peel and core the apples, and fill the centre of each with moist sugar and 2 cloves or 2 pieces lemon-rind. Rub the dripping into the flour, add the baking-powder and enough cold water to form a stiff paste, divide it into four, and roll each piece out. Place an apple in the centre of each piece of paste, and work it well round the apple. Grease a tin, place the dumplings on it, and bake about ¼ hour. Apple Fritters. Time—2¾ hours. 3 large apples (½ wineglassful brandy, if liked), 2 oz. powdered loaf sugar. _Batter_—4 tablespoonfuls flour, 1 tablespoonful salad oil, a pinch of salt, tepid water, white of 1 egg. Peel and core 3 large apples, cut them into slices half an inch thick, put them in a dish with the sugar and brandy, cover with another dish, and leave them 2 hours. _Batter._—In a separate basin mix the flour with the oil, salt, and sufficient tepid water to make a batter the thickness of cream, avoiding lumps. Cover the basin, and let the batter stand 2 hours. Then add the well-beaten white of egg to the batter, dry the slices of apple on a cloth, dip each piece in the batter, so that it is quite covered, and fry in hot fat or oil. Serve with powdered sugar. Apples in Custard. Time—¾ hour. 1 lb. apples, 1 oz. brown sugar, 4 eggs, 1 gill water, 1 oz. ground almonds. Beat the eggs well, add the water, sugar and almonds. Peel the apples, core them, place them in a pie-dish which has been thoroughly greased and sugared, pour the custard over them, and bake about ½ hour. Apple Jelly. Time—3 hours. 1 lb. apples, 1 lb. brown sugar, 1 gill water, juice and peel of 1 lemon. Peel and core the apples, put them into a stew-pan with the sugar, water, juice of the lemon, and the peel chopped fine. Boil over a slow fire, stirring occasionally, until quite stiff and of a deep brown colour. Dip a small mould into cold water, put the jelly in, and let it set. Turn out when cold. Bread Pudding. Time—1¾ hour. ½ lb. scraps of bread, 2 oz. suet, 1 oz. candied peel, ¼ lb. currants, raisins, or sultanas, ¼ lb. brown sugar, 1 egg.