For mixture, peel, core and slice apples, and wash prunes in lukewarm water. Put these into a small saucepan with sugar, grated lemon rind and cold water. Stew slowly until apples are soft. Then remove prunes, and take out stones. Cut prunes in small pieces and return them to apples and cool. For pastry, sift flours, sugar, salt, and spices into basin. Add Crisco and cut it into flour with knife until finely divided. Then rub together lightly with finger tips until as fine as breadcrumbs. While rubbing, keep lifting flour well up in basin so that air may mix with it and Crisco is not made too soft. Add lemon juice and sufficient water to make stiff paste. Divide into two equal pieces. Wet a dinner plate with cold water and leave it wet. Roll out one of the pieces rather thinly, and line plate with it. Sprinkle cakecrumbs over it, then spread on mixture. Roll out the other piece of pastry for a cover. Wet round the edge of the pastry, lay other piece of pastry on, and press edges well together. Trim round with knife or scissors, and mark neatly round the edges. Brush over top with a little water or beaten white of egg. Dredge with sugar, and bake in moderate oven forty-five minutes. Serve hot or cold. The tart may be covered with boiled frosting. Marchette Croquettes 2 tablespoonfuls Crisco 4 tablespoonfuls cooked spinach 3 small cooked potatoes 1 tablespoonful chopped onion Salt and pepper to taste 2 hard-cooked eggs 1 raw egg Breadcrumbs Crisco flake pastry Rub spinach and potatoes through wire sieve; fry onion in Crisco, add spinach and potatoes, season with salt and pepper, fry a few minutes, then set aside till cold. Roll out pastry, cut out some small rounds, then place spoonful of vegetable mixture on half the number of pastry rounds, place slice of hard-cooked egg on each, brush round edges with beaten egg, press other round on this, dip in egg and breadcrumbs and fry in hot Crisco. Serve hot. Sufficient for six croquettes. Mixed Vegetable Souffle 1 tablespoonful Crisco 1/4 lb. cooked carrots 1/2 lb. boiled potatoes 3/4 lb. boiled turnips 1/2 lb. stewed onions 1 tablespoonful chopped parsley Salt and pepper to taste 3 eggs Chop onions, add vegetables mashed, then mix well, add Crisco, seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth and fold them into mixture, then turn it into Criscoed fireproof dish and bake thirty minutes in moderate oven. Nut and Macaroni Savory 4 tablespoonfuls melted Crisco 1/2 lb. chopped Brazil nuts 1 cupful boiled macaroni 1-3/4 cupfuls breadcrumbs 2 eggs 3 cupfuls milk 2 tablespoonfuls chopped parsley Salt, pepper, and powdered mace to taste Brown sauce Cut macaroni into small pieces and put into bowl, add nuts, breadcrumbs, seasonings, eggs well beaten, and milk; turn into well greased earthenware dish, dot with tiny pieces of Crisco and bake in moderate oven forty-five minutes. Serve hot with brown sauce.