THICK APPLE MARMALADE 

Ingredients --: Apples ; to every lb. of pulp allow 3/4 lb. sugar , 1/2 teaspoonful minced lemon peel

Mode --: Peel , core , and boil the apples , with oly sufficient water to prevent them burning ; beat them to a pulp , and to every pound of pulp allow the above proportion of sugar in lumps , dip the lumps ino water ; put these into a saucepan , and boi till the syrup is thick , and can be well skimmed; then add this syrup to the apple pulp , wth the minced lemon peel , and stir it over a quick fire for about 20 minutes , or until the apples cease to stick to the bottom of the pan , the jelly the may be poured into moulds peviously dipped in water , when it wll turn out nicely for dessert or a side dish ,for the latter , a little custard shoud be poured round , and it should be garnished with strips of citron , or stuck with blanched almonds

Time -: from 30 to 45 minutes to reduce the apples to a pulp ,20 minutes after sugar is added

Suficent 1 1/2 lbs. apples for a small mould

                                                           BAKED APPLE CUSTARD 

Ingredients --: 1 dozen large apples , moist sugar to taste , 1 small teacupful cold water , the graated rind of 1 lemon , 1 pint milk , 4 eggs , 2 oz. loaf sugar

Mode --: Peel , cut , and core the apples ; put them into a lined saucepan , with the cold water , and as they heat , bruise them to a pulp ; sweeten with moistened sugar , and  add the grated lemon rind , when cold , put the fruit at the bottom of a pie dish , and pour over it a custard made with the above milk , eggs , and sugar ; grate a little nutmeg over the top , place the dish in a moderate oven , and bake from 25 to 35 minutes

Time --: 25 to 35 minutes       Cot --: 1 s. 3 d .     Sufficient for 6 or 7 persons 

                                            BAKED DAMSONS FOR WINTER USE

Ingredients --: to every lb. of fruit alllow 6 oz. pounded sugar ; melted mutton suet

Mode --: choose sound fruit , not too ripe , and pick off the stalks , put the fruit into large dry stone jars , sprinkling the sugar amongst them ; cover the jars with saucers , place them in in a rather cool oven , and bake the fruit until it is quite tender , when cold , cover the fruit with a piece of white paper cut to size ; pour over this melted mutton suet about an inch thick , and cover the tops of the jars with thick brown paper , well tied down , keep the jars in a cool dry place , and the fruit will remain good till the following christmas , but not much longer

Time --: 5 to 6 hours

                                                       COMPOTE OF FRUITS 

Ingredients --: 6 oz. each of ripened pineapple , apricots , peaches , currents and gooseberries , 4 oz. white sugar , 2 glasses sherry , 2 glasses liqueur

Mode --: cut up the larger of fruits , trim the berries , mix  the sugar  with 1 pint water and boil over the fire in a lined saucepan , set aside to cool , when cool pour over the fruit and add the sherry and liqueur , give a good stir  , serve alone , or spooned over cake

Time --: 15 minutes                   Cost --: 3 s.                Sufficient for 8 persons

                                                               STEWED PIPPINS  

Ingredients --: 1 lb. Normandy pippins , 1 quart water , 1/2 teaspoonful powdered cinnamon , 1/2 teaspoonful ground ginger , 1 lb. moist sugar , 1 lemon

Mode --: Well wash the pippins , and put them into 1 quart of water with the cinnamon and ginger , and let them stand 12 hours ; then put these altogether into a stewpan , with the lemon thinly sliced , and half the moist sugar , boil slowly until the pippins are half done ; then add the remainder of the sugar , and simmer until quite tender , serve on glass dishes for dessert

Time --: 2 to 3 hours    Cost --: 1 s. 2 d.

                                                                       STEWED PEARS 

Ingredients --: 8 large pears , 5 oz, loaf sugar , 6 cloves , 6 whole allspice , 1/2 pint water , 1/2 pint port wine , a few drops prepared cochineal

Mode --: Pare the pears , half them , remove the cores , and leave the stalks on ; put them into a lined saucepan , with the other ingreients , and simmer very gently until tender , which will be from 3 to 4 hours , they should be watched , and when done , carefullly lifted out onto a glass dish without breaking, boil up the syrup quickly for 2 or 3 minutes ; allow it to cool a little , a few drops of prepared cochineal may be added , whhich rather enhances the beauty of this dish , the fruit must not be boiled fast , bu only simmered , and watched that it be not too much done

Time --: 3 to 4 hours    Cost --: 1 s. 6 d.    Sufficient for 5 or 6 persons