Boil mealy potatos quite soft, first taking off the skins; rub them while hot through a sieve, put them in a stew pan over the fire, with as much water as will make it the consistence of thick mush; sift one quart of flour, and make it into a paste; with this mush, knead it till light, roll it out thin, make the dumplins small—­fill them with apples, or any other fruit—­tie them up in a thick cloth, and boil them nicely—­eat them with butter, sugar, and nutmeg.

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Compote of apples.

Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and sugar enough to cover them; add cinnamon and lemon peel, which has been previously soaked, scraped on the inside, and cut in strings; boil them gently until the apples are done, take them out in a deep dish, boil the syrup to a proper consistency, and pour it on them:  it will take a pound of sugar for a large dish.

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Charlotte.

Stew any kind of fruit, and season it in any you like best; soak some slices of bread in butter; them while hot, in the bottom and round the sides of a dish, which has been rubbed with butter—­put in your fruit, and lay slices of bread prepared in the same manner on the top:  bake it a few minutes, turn it carefully into another dish, sprinkle on some powdered sugar, and glaze it with a salamander.

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Apple fritters.

Pare some apples, and cut them in thin slices—­put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand some time, turning them over frequently; beat two eggs very light, add one quarter of a pound of flour, a table-spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of batter to each fritter, fry them quickly of a light brown, drain them well, put them in a dish, sprinkling sugar over each, and glaze them nicely.

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Bell fritters.

Put a piece of butter the size of an egg into a pint of water; let it boil a few minutes—­thicken it very smoothly with a pint of flour; let it remain a short time on the fire, stir it all the time that it may not stick to the pan, pour it in a wooden bowl, add five or six eggs, breaking one and beating it in—­then another, and so on till they are all in, and the dough quite light—­put a pint of lard in a pan, let it boil, make the fritters small, and fry them of a fine amber colour.

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Bread fritters.

Cut your bread of a convenient size, pour on it some white wine, and let it stand a few minutes—­drain it on a sieve, beat four eggs very light, add four spoonsful of wine, beat all well together—­have your lard boiling, dip the bread in the egg, and fry it a light brown; sprinkle sugar on each, and glaze them.