of sugar, and a teaspoonful of lemon-juice; peel and core six small
apples as soon as the syrup is clear. Put the apples in and cook them
over a slow fire until they are tender. They must be turned while
cooking, but must not be broken. When cold sprinkle a little chopped
almond on each, or else a small piece of red currant jelly can be put
on.

_Fillets of Plaice._--Double the fillets, put them on a buttered tin,
with pepper, salt, and a squeeze of lemon-juice over each; cover with
buttered paper, and bake for ten or fifteen minutes; then put them on a
dish, and serve with following sauce round them:--Boil the bones of the
fish a quarter of an hour in a quarter of a pint of milk and water; mix
a good teaspoonful of flour with a little butter, cayenne, and salt;
strain the liquor from the fishbones to it, also the liquor out of the
tin in which the fish were baked; put into a saucepan and boil for a
minute or two, then, pour round the fish.

_Cheese Fondu._--Melt one ounce of butter in a saucepan, stir one ounce
of flour in; when quite smooth, add a quarter of a pint of milk and some
cayenne pepper and salt. Stir the mixture over the fire until it is
quite smooth; then add two ounces of cheese grated--Parmesan is the
best, but any other cheese that is not blue and is dry enough to grate
will do. Turn the mixture into a basin, add two beaten yolks of eggs,
and, just before it is time to put it in the oven, stir in the two
whites of the eggs, which must be beaten to a stiff froth; then put the
mixture into a buttered tin large enough to hold double the quantity, as
it will rise; bake twenty minutes in a brisk oven, and serve
immediately.

_Breast of Mutton Stewed._--Take a breast, or, if too fat, a scrag of