Miss Corson's practical American cookery and household management

Make a puff-paste according to the directions already given. Remove the crown of a ripe pineapple, cut the fruit in quarters, cut out the core, and grate the fruit down to the rind; mix with the grated pineapple half its weight of powdered sugar, and put it in a cool place for an hour, together with the pastry ; then put the pineapple and sugar over the iire in a porcelain kettle, and simmer them gently until they are tender. While the pineapple is being cooked, line some patty-pans with the pastry, and bake the tart-shells so made; fill the tart-shells with the stewed pineapple; use the tarts hot or cold. BAKED APPLE DUMPLINGS. Make the pastry according to the directions already given ; cut it in squares large enough to fold over the apples ; peel Apple and Pear Dumplings. and core sound apples of medium size and tart flavor, put one in the centre of each piece of pastry, fill the apples with sugar and half a saltspoonful of powdered cinnamon, and fold the pastry up over each apple lightly, wetting the tips of the corners and pressing them lightly together ; arrange the dumplings in a baking-pan ; brush them with beaten egg, and bake them for about half an hour, or until they are done, in a moderate oven. Serve them hot or cold with powdered sugar and cream, or with either of the sauces for which recipes are given elsewhere. Or, in covering the apple with pastry, enclose it in the manner shown in the accompanying picture. FEAR DUMPLINGS. Make a good pastry, and cut it in pieces large enough to enclose a medium-size pear ; peel the pears, leaving them whole, and keeping the stem intact ; enclose them in pastry as shown in the accompanying engraving, brush them with beaten egg, and bake them in a moderate oven ; use the dumplings hot or cold, with powdered sugar or sauce. FRESH APPLE FAN-DOWDY. Butter a deep brown earthen pudding-dish ; peel and slice apples enough to fill it ; for a two-quart dish, use a teaspoonful eacK of powdered cinnamon and salt, half a pound of brown sugar, half a pint of cider, or the same quantity of water; mix the spice and sugar among the apples, and pour the cider over them ; then make a plain pastry according to directions already given ; put the pastry over the apples, place the pan-dowdy in a moderate oven, and bake it slowly for about three hours, taking care that the crust does nnt burn. The pan-dowdy may be eaten either hot or cold, with sugar, or sugar and cream. DRIED APPLE FAN-DOWDY. Wash a quart of dried apples ; soak them over night in cold water; the next day, stew them soft in the water in which they were soaked, with a cupful of brown sugar and a teaspoonful of ground cinnamon or cloves. Put the stewed apples into a large earthen baking-dish, lay on them a tablespoonful of butter, and cover them with half an inch of pie-crust. Bake the pan-dowdy in a moderate oven for about half an hour, or until the crust is done ; then break the crust down into the apple with a spoon, and use the dish hot or cold. HOT AND COLD BREADS, FRITTERS AND GRIDDLE- CAKES.