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Quarters (in imitation of Ginger)

INGRE- DIENTS.-6 lbs. of apples, 4 lbs. of sugar, 2oz. of the best white ginger, 1 pint of water.

AVERAGE COST, for this quantity, 2s.

Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for 2 days; then infuse the ginger in 1 pint of boiling water, and cover it closely, and let it remain for 1 day. Put the apples, &c., into a preserving-pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars.

Serve on glass dishes for dessert.

TIME.-2 days for the apples to remain in the jar with sugar, &c.; 1 day to infuse the ginger; about 1 hour to boil the apples.

SEASONABLE, this should be made in September, October or November.

Apricot Bouchées. - INGREDIENTS for 1 dozen. tin of apricots, or 6 French ones if in season, some puff paste (the cuttings APRICOT JAM. from tarts serve for these), loaf sugar, 1/4 pint of cream. AVERAGE COST, 1s.

Stamp out small rounds of paste and make a smaller indentation with a round cutter about the size of the fruit, sift over powdered sugar and bake a nice brown in a quick oven.

If fresh fruit is used, cut them in half, take out the stones, and boil in syrup made from loaf sugar nd a little water for a few minutes till tender; the others require no preparation. When the pastry comes out of the oven, press lightly in the centre of each piece to make room for the fruit, and when both are cold lay 1/2 an apricot hollow upwards in each and fill with the cream whipped to a froth.

SEASONABLE at any time.