Directions for Cookery, in its Various Branches

quantity than that given in the above receipt; and also at any time in the winter; fresh cider not being an ingredient, as in the most usual way of making apple butter. AN APPLE POT PIE. Make a paste, allowing a pound of butter, or of chopped suet to two pounds and a quarter of flour. Have ready a sufficient quantity of fine juicy acid apples, pared, cored, and sliced. Mix with them brown sugar enough to sweeten them, a few cloves, and some slips of lemon-peel. Butter the inside of an iron pot, and line it with some of the paste. Then put in the apples, interspersing them with thin squares of paste, and add a very little water. Cover the whole with a thick lid of the dough, which must be carefully closed round the edges. Pour on water enough to fill the pot, and let it boil two hours. When done, serve it up on a large dish, and eat it with butter and sugar. PUDDING CATCHUP. Mix together half a pint of noyau; a pint of sherry or other white wine; the yellow peel of four lemons, pared thin; and half an ounce of mace. Put the whole into a large bottle, and let it stand for two or three weeks. Then strain it, and add half a pint of capillaire or strong sugar syrup; or of Curacoa. Bottle it, and it will keep two or three years. It may be used for various sweet dishes, but chiefly for pudding-sauce mixed with melted butter. CURACOA. Pound as much dried orange-peel as will make six ounces when done; the peel of fresh shaddock will be still better; or you may substitute six drachms of the oil of orange-peel. Put it into a quart of the strongest and clearest rectified spirit; shake it, let it infuse for a fortnight, and strain it. Then make a syrup by dissolving a pound of the best loaf-sugar in a pint of cold water, adding to it the beaten white of an egg, and boiling and skimming it till the scum ceases