Put half pound of flour in a deep dish and work it with beer, beating it
well till there are no lumps left. Make it into a paste that is not very
liquid. Peel and core some good apples, cut them into rounds, put them in
the paste so that each one is well covered with it. Have a pan of boiling
fat and throw in the apple slices for two minutes. They ought to be
golden by then, if that fat has been hot enough. Serve them dusted with
powdered sugar and the juice of half a lemon squeezed on them.

[_Mme. Delahaye_.]



FOUR QUARTERS

Weigh four very fresh eggs and put them in an earthenware dish. Add
successively, sieved flour, fine sugar, and fresh butter, each one of
these items being of the same weight of the eggs--hence the name: Four
Quarters. With a wooden spoon, work these four ingredients, then let them
rest for five minutes. Turn it all into a buttered mold and let it cook
for five quarters of an hour in a gentle oven or in a double saucepan.
Turn it out, and eat it either cold or hot and with fruit.

[_Georges Kerckaert_.]



SAFFRON RICE

Wash the rice in cold water, heat it in a little water and add a dust of