Take half a pound of currants, the same quantity of raisins and sugar, a little citron, ground cloves and cinnamon, with eight apples finely chopped; mix all together, then have ready a rich puff paste cut into small triangles, fill them with the fruit like puffs, and lay them in a deep dish, let the pieces be placed closely, and when the dish is full, pour over one ounce of fresh butter melted in a tea-cup full of clarified sugar, flavoured with essence of lemon, and bake in an oven not too brisk. * * * * * STAFFIN. This is composed of the fruit, &c., prepared as above, but the dish is lined with the paste, and the fruit laid in alternate layers with paste till the dish is filled; the paste must form the top layer, clarified sugar is poured over before it is put into the oven. * * * * * RICE FRITTERS. Boil half a pound of rice, in a small quantity of water, to a jelly; let it cool, and beat it up with six eggs, three spoonsful of flour, a little grated lemon peel, fry like fritters, either in butter or oil, and serve with white sugar sifted over them. * * * * * LEMON TART. Grate the peel of six lemons, add the juice of one, with a quarter of a pound of pounded almonds, a quarter of a pound of preserved lemon and orange peel, half a pound of powdered white sugar, and six eggs well beaten, mix all together, and bake in a dish lined with a fine pastry. * * * * * ANOTHER WAY. Slice six lemons and lay them in sugar all night, then mix with them two savoy biscuits, three ounces of orange and lemon peel, three ounces of ground almonds, one ounce of whole almonds blanched, and bake in a dish lined with pastry. Orange tarts are prepared in the same way, substituting oranges for the lemons. * * * * * ALMOND RICE. Boil half a pound of whole rice in milk until soft, beat it through a sieve, set it on the fire, with sugar according to taste, a few pounded sweet almonds and a few slices of citron; when it has simmered a short time, let it cool; place it in a mould, and when sufficiently firm turn it out, stick it with blanched almonds, and pour over a fine custard. This may be made without milk, and by increasing the quantity of almonds will be found exceedingly good. * * * * * ALMOND PASTE. Blanch half a pound of fine almonds, pound them to a paste, a few drops of water are necessary to be added, from time to time, or they become oily; then mix thoroughly with it half a pound of white sifted sugar, put it into a preserving pan, and let them simmer very gently until they become dry enough not to stick to a clean spoon when touched; it must be constantly stirred. * * * * * RICE FRUIT TARTS.