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APPLE FRITTERS.— Take one pint of milk, three eggs, salt just to taste, and as much flour as will make a batter. Beat the yolks and whites separately, add the yolks to the milk, stir in the whites with as much flour as will make a batter ; have ready some tender apples, peel them, cut them in slices round the apple ; take the core carefully out of the centre of each slice, and to every spoonful of batter lay in a slice of apple, which must be cut very thin. Fry them in hot lard to a light brown on both sides. APPLE GINGER.— To 4 lb. of apples add 4 lb, of sugar, 1 quart of water, and 2 oz. of the best essence of ginger. First pare the fruit, cutting out every particle of core ; then shape it so as to resemble the small kind of preserved ginger. Boil the sugar and water together for twenty-five minutes until it is a nice syrup ; then put in the apple, but be sure and do not stir it too much. Add the essence of ginger ; if 2 oz. be insufficient, add more. It will take nearly an hour to boil, until it becomes yellow and transparent. There will be some that will not clear ; put them by themselves, as they will spoil the appearance of the rest. It .will require skimming. American or Ribstone apples are the best to use. This is an excellent substitute for preserved foreign ginger. APPLE JAM. — Fill a wide jar nearly half full of water ; cut the apples, unpeeled, into quarters, take out the core, then fill the jar with the apples ; tie a paper over it, and put it into a slow oven. When quite soft and cool, pulp them through a sieve. To each pound of pulp put three-quarters of a pound of crushed sugar, and boil it gently until it will jelly. Put it into large tart dishes or jars. It will keep for five or more years in a cool, dry place. If for present use, or a month hence, half a pound of sugar is enough. APPLE J ELLY.— Prepare twenty golden pippins ; boil them in a pint and a half of water from the spring, till quite tender ; then strain the liquor through a colander. To every pint put a pound of fine sugar ; add cinnamon, APP APP grated orange or lemon; then boil to a jelly. Another — Prepare apples as before, by boiling and straining ; have ready half an ounce of isinglass boiled in half a pint of water to a jelly ; put this to the apple-water and apple, as strained through a coarse sieve; add sugar, a little lemon juice and peel ; boil all together and put into a dish. Take out the peel. APPLE MARMALADE.— Scald apples till they will pulp from the core ; then take an equal weight of sugar in large lumps, just dip them in water, and boil it till it can be well skimmed, and is a thick syrup, put to it the pulp, and simmer it on a quick fire a quarter of an hour. Grate a little lemon-peel before boiled but if too much it will be bitter. APPLE PIE — Pare and core the fruit, having wiped the outside, which with the cores boil in a little water till it tastes well; strain and put a little sugar, a bit of bruised cinnamon, simmer again, in the mean time place the apples in a dish, a paste being put round the edge ; when one layer is in sprinkle half the sugar, shred lemon peel, squeeze some lemon juice in, or a glass of cider if the apples have lost their flavour, put in the rest of the apple, sugar, and the liquor that you have boiled, cover with paste.