A Handbook of Cookery for a Small House

177. Fresh fruit is always better cooked first before putting into the pastry. _171. Apple Fritters_ Pare, core, and cut into thin rings two good-sized apples. This should not be done before they are wanted as they would quickly turn brown if left standing. Have ready in a pastry bowl about a teacupful of flour mixed with milk, smooth but very slack. Put about a quarter of a pound of fresh tub lard in a frying pan and melt it over the fire till hot, but guard against burning. Dip each slice of apple into the mixed flour and then drop it into the hot lard. The fire should be hot enough to allow these to cook with the top of the stove on. Turn over each fritter once, and after three minutes dish them with a slice into a dish with a strainer underneath. Dust over with a little powdered sugar and serve. If they have to be kept hot till wanted, take care that the dish is not covered or the oven door shut, as in that case they will lose their crispness. _172. Boiled Custard_ Mix with milk two tablespoonfuls of flour till perfectly smooth. Add three beaten eggs, whites and yolks together, and about a pint of milk with sugar to taste. Turn into a stone jar, and place the jar in a saucepan three parts full of boiling water. Stir the mixture always one way, till it thickens. Serve in custard cups. _173. Tapioca or Sago Pudding_ Put the tapioca or sago about an inch thick at the bottom of the pie-dish. Pour boiling milk on to it to about half a dishful and leave it to soak for about half an hour. When cold add a beaten egg, sugar to taste, and fill up the dish with cold milk. Put a little grated nutmeg over the top and bake for two hours in a slow oven. _174. Compote of Fresh Fruit_ Put six large pears, cut into quarters, into boiling syrup made of half a pint of water and two breakfast-cupfuls of white sugar.