slice three onions very thin and let cook in hot butter until tender;
add a pinch of salt. Fill the pie with the onions, cover the top with
cream and let bake in a moderate oven until done. Serve hot or cold.


20.--French Apple Fritters.

Peel and slice large apples; sprinkle with sugar and lemon-juice and
make a rich egg batter. Sweeten to taste and flavor with 2
tablespoonfuls of orange-flower water. Lay the sliced apples in the
batter and fry in deep hot lard to a golden brown. Serve with
wine sauce.


21.--Jewish Purim Torte.

Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup
of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar,
some chopped raisins and nuts and the juice of 1/2 lemon. Add the
whites beaten stiff; then fill with the mixture and let bake
until done.


22.--English Boiled Pudding.

Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream.
Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some
chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of
sifted flour and 1/2 teaspoonful of baking-powder. Add the whites,
beaten to a stiff froth; put in a buttered pudding-mold, and let boil