The economical cook book

Pick and wash a quart of cranberries, put them over the fire in a preserving-kettle with a pint of water. When they begin to break, mash them with a potato-masher, and add a pound and 1 quarter of white or light-brown sugar, simmer them about ten or fifteen minutes, stirring them frequently. When done, poui them out to cool, make a puff paste crust, roll it out one-third of an inch in thickness, cover your pie-dishes, trim them round, notch the edges, and prick the bottom part only with a fork, and bake them in a quick oven ; fill them with the cranberries just before they are wanted. Any other stewed firuit or sweetmeat may be used instead of the cranberries. * A French Tart Roll out puff paste, cover a pie-dish with it, trim rouna and notch the edge; fill the crust with any small preserved fruits, jam or marmalade; cut out an ornament of leaves from the erust, lay it on the top, and bake half an hour in a quick oven. * Rhubarb Tart Peel and cut In pieces a couple of dozen stalks of rhubarb^ pour boiling water over it, drain it and put it over the fire in a preserving-kettle, with sugar enough to sweeten it ; stew it about ten minutes (do not add any water), take it from the fire and stir in the grated rind of a lemon ; make a crust, line your piedishes with it, fill them with the fruit, cross the top with strips of paste lialf an inch wide, bake in a quick oven twenty minutes or until the crust is thoroughly done. Goosebeny tarts may be made in the same way. * Boiled Apple DnmpUng. One pound of Hecker's superfine prepared flour, a tablespoonful of butter or lard, a little salt and cold water or milk enough for a stiff dough; roll it out and out it in as many pieees as you have apples; pare and eore tart apples; plaoe in the eentre of the orust, bring the eomen up over the apple, close it over the top, tie each one in a square of muslin ; have a pot of boiling water, drop them in ; boil three-quarters of an hour, or untU the apple is tender, and serve with butter, sugar and sauce. * Baked Apple Dumpling. Pare and core fine tart apples, make a good plain pie-enut, roll it out, and cut it in as many pieces as you have apples; put a spoonful of sugar in the middle of each piece of crust, sprinkle thickly with grated nutmeg and cinnamon, lay the apple on the sugar, bring the comers of the crust up over the top of the apple and close it ; butter a deep baking-dish, lay the apples in it as close together as you can put them ; stir to a cream half a pound of sugar and a quarter of a pound of butter, lay an equal portion of this on the top of every dumpling, pour cold water round them until it reaches the sauce, put them in the oven, and bake slowly nearly two hours. Before putting them in the oven, sprinkle nutmeg and cinnamon over the top on the sauoe. These are very fine, and need no other sauce than what they are baked in. Send them to table in the dish they were baked in Very nice deep pudding-dishes come for this purpose. Almond Pudding. Blanch and dry six ounces of sweet and half an ounce of bitter almonds; pound them fine in a mortar, with two tablespoonfuls of rose-water added gradually as you pound them ; PASTRY, PUDDINGS, ike. 179 stir to a cream six ounces of butter and half a pound of powdered sugar, add to it a little grated lemon-peel, a gill of rioh eream, four eggs beaten separately and then together, and the almond paste, and bake in puff paste. * Apple Pudding, Ho. 1.