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Pine-apple Water Ice

INGREDI- - ENTS for sufficient ice for 8 persons. lb. of tinned pine, the juice of a small lemon 1 pint of clarified sugar, 1/2 pint of water.

AVERAGE COST, 1s.

Chop the pine thin, bruise it in a mortar, mix it well with the other ingredients, pass it through a sieve, and freeze.

TIME.-25 minutes to freeze.

SEASONABLE at any time.

Pippins, Normandy, Stewed. -INGREDIENTS-1 lb. of Normandy pippins, 1 quart of water, 1/2 teaspoonful of powdered cinnamon, teaspoonful of ground ginger, 1 lb. of moist sugar, 1 lemon. AVER- AGE COST, 1s.

Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours; then put these altogether into a stewpan, with the lemon, sliced thinly, and half the moist sugar. Let them boil slowly until the pippins are half done; then add the remainder of the sugar, and simmer until they are quite tender.

Serve on glass dishes for dessert.

TIME.-2 to 3 hours.

SEASONABLE.-Suitable for a winter dish.

INGREDIENTS.

Plaice, Fried.

Plaice, hot lard, or clarified dripping; egg and bread-crumbs. AVERAGE COST, 6d. per lb.

This fish is fried in the same manner as PLOVERS, TO DRESS. them to table with shrimp sauce and plain melted butter.

TIME. About 5 minutes.

SEASONABLE from May to November.

Note.-Plaice may be boiled plain, and served with melted butter. Garnish with parsley and cut lemon.