_Apple Fritters._—Make a batter of a pint of milk, two well-beaten eggs, and flour enough to make a thick batter. Pare, core, and chop up into small pieces six apples, mix into the batter and fry in spoonfuls in boiling lard deep enough to cover the fritters. Fritters can also be made by slicing pared and cored apples, dipping them into thick pancake batter and frying them in butter. _Apple Dumplings._—Six apples pared and cored, six ounces of dripping, one pound of flour, one teaspoonful of baking powder, one quarter of a teaspoonful of salt, two ounces of sugar. Put flour, powder, and salt in a basin, rub in the dripping lightly, then make into a stiff paste with water. Divide into six pieces, roll out and place an apple on each, fill up cores with sugar and work paste round each apple till covered, brush over with milk, place on a greased tin and bake from half an hour to three-quarters. _Apple Meringue._—Stew six apples pared and cored till soft, then stir in a small piece of butter. When cold add a cup of grated bread-crumbs, the yolks of two eggs, a tip of salt, sugar to taste, and a small cup of milk. Butter a dinner plate, cover it with short crust or puff paste, make a fancy border, and bake till done. In the middle pour the apple batter, and heat up. Take the whites of the eggs, beat stiff with half a teacup of fine sugar and a few drops of essence of lemon, pile on the top of apples to cover them, place in oven to set but not to brown. Sprinkle pink sugar over the top and serve hot or cold. _Apple Pudding_ (American).—One quart of milk, four eggs, three cupfuls of chopped apples, the juice of a lemon and half the grated rind, nutmeg to taste and a pinch of cinnamon, one quarter of a teaspoonful of carbonate of soda dissolved in a little vinegar, flour enough to make a stiff batter. Beat the yolks of the eggs very light, add the milk and seasoning, then the flour; stir hard for five minutes, then beat in the apples, then the whites of the eggs beaten to a stiff froth, and lastly mix the soda well in. Bake in two square shallow tins, buttered, for one hour. Cover with a buttered paper when half done to prevent it hardening. Eaten hot with a sweet sauce. _Apple Meringue Pudding._—One pint of stewed apples, three eggs (yolks and whites beaten separately), a half cupful of fine sugar and one dessertspoonful of butter, one teaspoonful of nutmeg and cinnamon mixed, one teaspoonful of lemon juice. Add sugar, spices, butter and yolks to the apples while hot, pour into a buttered dish and bake for ten minutes. Cover while still in the oven with a meringue made of the stiffly-beaten whites, two tablespoonfuls of castor sugar and a little almond essence. Spread it smoothly and quickly, close the oven again and brown slightly. Eat cold with cream and sugar. _Apple Omelette._—Six apples, one tablespoonful of butter, nutmeg to taste, and a teaspoonful of rose-water.