six eggs. Place the basin in which it is mixed
into a pan of boiling water to thicken it, then
pour it into a mould and set it to cool; if it
does not thicken by being put in a pan of boiling water, set the pan on the fire and stir it
for a few minutes.
GATEAU DE POMME.
Take ten or twelve fine baking apples, peel
and take out the cores, and let them simmer in
milk and water; when soft drain them, and beat
them up with a wooden fork, with half an ounce of
dissolved isinglass, white sifted sugar, sufficient
to sweeten, and grated lemon peel. Put the
mixture, when perfectly smooth, into a mould,
set it in ice or a very cool place, when it is
turned out it should be covered with a fine
custard.
APPLE CHARLOTTE.
Prepare the apples as in the last receipt; but instead of using a jelly mould, put the apples into an oval cake tin about the size of a small side dish, four or five inches high; when cold, turn it out
