One quart of flonr, one tablespoonful
of lard, two teaspocnfuls of baking pow
der wet with milk, roil oat an inch thick,
and place on it eight apples sliced thin;
put in n pudding bag and boil one hour.
OATMEAL COOKIES.
One cup of sugar, two eggs, one cup
of flonr, one cup of cold belled oatmeal,
one teaspoon or soda, two teaspoons of
cream tartar, one tablespoon of butter;
roll ihin, and bake in a quick oven.
GBIDDLED OVSTEBB.
Wash and dry the oyster*; have & hot
griddle; pat a bit of batter on it, then
drop on some oysters; so continue until
the griddle is full. Then turn each oyster
over on a fresh bit of bullet and brown.
Serve hot on buttered toast.
MOCK WAFFLES.
A good substitute for the real tvs file is
the following: Cut baker’s bread into
thin Slices, dip them in milk and fry to a
nice brown on a buttered griddle. As
the slices are donejput but er and sugar
and a little nutmeg over them. Lay
them iu a pile and cover closely for a
while before serving.
FBOSTED APPLES.
Avery nice way of preparing apples
is the following: Pare and core juicy
tart apple?, place them in a pudding
dish and bake them nntil jast dune and
set away to cool; then make icing and
spread it over the top, return the apples
to the oven and bake to a delicate brown.
Eat cold or hot wito cream.
PUMPKIN PICKLE.
