Scald the fruit; when ready, take off the skin, and lav them whole in a dish; put a little of the water that the apples were boiled in at bottom, strew them over with powdered lump sugar; when cold, put a paste round the edges, and over. When the tart is baked, smear the crust with white of egg, and sift over it some powdered sugar. Serve with custard.

Or:-Line the bottom of a shallow dish with paste; lay the apples in it, sweeten, and lay little twists of paste over in bars.

The mode of making the new-fashioned Apple-pie is to pare and quarter the apples, scald them, beat them with a spoon with some of the liquor, add grated lemon-peel, the juice of a lemon or Seville orange, or a part of a quince, when they are to be got, cloves, white sugar finely pounded, and a piece of butter; put a paste round the dish, and cover it with bars or flowers of paste-the excellence of the pie consisting of the sort of apple and the goodness of the paste; the fruit should be raised in the middle, as it shrinks in the baking.