With a saucepan over the sea

These are made by the farmers' wives at harvesting. Boil as many green apples as needed with sugar to taste, cinnamon, some butter, and the juice of a lemon. Make some good paste, With a Saucepan over the Sea roll it thin, cut in squares, fill with this, boiled thick, and fold in triangles. Dust them with sugar, and bake until brown. Eat them with cream, hot or cold. FRENCH APPLE PIE. Line a plate with puff paste, brush it with egg, prick it with a fork, and bake it until light and brown. Fill it with a mixture of 8 baked apples, free from cores and skin, rubbed to a puree with 4 ounces of sugar, i ounce of butter, the grated rind of a lemon, and yolks of 2 eggs. Cook it for lo minutes, pour it in, and cover with strips of paste. Bake until brown. FLORENTINE APPLE PIE. Pare and core i pound of fine apples. Stew, but do not let them break in a syrup of i pint of water, and j4 pound sugar. Fill a dish with a layer of puff paste, arrange the apples inside, with orange marmalade in the centres of each, and a little chopped citron here and there, the syrup boiled down with a spoonful of vanilla, and poured over. Lay strips of paste across, bake, and when cold serve with whipped cream. SAXONY APPLE PIE. Line a deep dish with puff paste, bake it lo minutes, fill with 6 large harvest apples, boiled in 2o8 With a Saucepan over the Sea syrup with cinnamon dusted over, sugar and bits of butter. Pour over them i egg beaten with i ounce sugar and i ounce of chopped almonds, bake this until done, and serve cold. QUINCE PIE. (Spain.) Line a plate with paste, bake it brown, fill it with a layer of quince marmalade, then whipped cream, flavored with sugar and wine, and decorated with preserved cherries, angelica, or citron. Serve cold. ENGLISH PINEAPPLE PIE. Line a plate with puff paste, bake it lo minutes, or longer, to raise the crust. Fill it with a puree of pineapple cooked with sugar, the juice of a lemon, and a little nutmeg or vanilla until thick. Pour over this a meringue as for lemon pie, of sugar and white of eggs, bake till a light brown. Serve cold. MANHEIM ROLLS. (Germany.) Mix 2 eggs, 6 ounces flour, 2 ounces sugar, and I ounce of anise seed to a paste. Cut into long rolls, twist them, glaze with yolk of egg, and bake until brown. For afternoon tea or lunch. 14 209 With a Saucepan over the Sea SWISS ROLLS. Mix I ounce Vienna yeast, i pinch of salt, ^ pint tepid milk, i ounce of butter, and i pound of flour well together. Cover and set aside for 3 hours. Make into a dough with lyi gills of milk, lukewarm, and set for J^ hour longer. Roll into fancy shapes, set to rise in the pan for 15 minutes. Bake in a hot oven 20 minutes. Serve with coffee or chocolate, for breakfast. VIENNA ROLLS. These excellent rolls are served fresh, for breakfast, with good coffee, with whipped cream on top, unsalted butter, and fresh eggs, sometimes honey, too. They should be eaten the same day as made. Mix lyi pints of flour, 3 eggs, i gill of milk, I ounce of yeast, melted in the milk, and a pinch of salt. Beat all well ; set aside to rise. Put on a floured board, roll into a thin sheet, cut into squares of 6 inches, fold these across so that a point comes on top, pull the ends to form a horseshoe, paint with white of egg to make them flaky, and bake in a hot oven. FRENCH ROLLS. Dissolve a teacupful of yeast in i quart of warm milk, add i pound of fine flour and set to rise With a Saucepan over the Sea 3 hours. Add a tablespoonful of sugar, a pinch of salt, and make it into a dough. Let it rise now 4 hours, then knead it on a board, roll verythin, cut in squares, fold as above, make into horseshoes, bake them, after brushing them with melted butter, and setting to rise for ^ hour, for 1 5 minutes, in a hot oven. Chapter Six — Ices, Preserves, and Confections