BAKING OR FRYING IN LARD, ETC.

to tliis the licrbs and a little salt and pepper; bind the mass with a little llour, and put the dumplings iuto water. Stew with bacon. They are excelleut with salad.

41. Muffins.

Stir smooth a quavt of the finest flour in three half pints of milk, add almost a gill of yeast, a beaten-up egg, a tea-spoon- ful of salt, two table-spoonfuls of melted butter. Let the dough rise in a warm place for two hours. Wlien it is light, pour it into the muffin pans, which must be buttered, and bake the muffins of a light brown on both sides.

SEVENTH SECTION.

111. BAKING OR FRYING IN LARD AND BUTTER.

1. To Fry Sliced Apples.

Peel some fine large apples, and cut them into pretty tliin slices; take the core out with a small apple eorer, place them upon a dish, strew them with sugar, and let them stand for a while. Now stir four eggs with eight spoonfuls of flour, six spoonfuls of white wine, some sugar and cinnamon ; dip, the apples, by means of a fork, into tliis batter, and let them get of a nice light brown. Put on as many slices as the pan will hold ; the fire must not be too strong. Before serving, strew them with sugar and cinnamon.

You may also dip the apple-slices, into ordinary pan-cake batter (which must, however, be thicker than generally), and bake them upon a slow fire.

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