Ingredients. - Three-quarters of a pound of flour. One-quarter of a pound of clarified dripping or butter. Half a teaspoonful of baking-powder. Three apples. Three teaspoonfuls of moist sugar.

To make Apple Turnovers:

1. Peel, quarter, and core three apples, and cut them into thin slices.

N. B. - One apple is required for each turnover.

N. B. - To make fruit-pie or apple dumplings, see below.

2. Put three-quarters of a pound of flour into a basin, and mix into it half a teaspoonful of baking-powder.

3. Rub well into the flour, with your hands, a quarter of a pound of clarified dripping or butter.

4. Add enough cold water to moisten, and mix into a stiff paste.

5. Flour a board and turn the paste on to it.

6. Flour a rolling-pin, and roll out the paste to about a quarter of an inch in thickness.

7. Cut the paste into rounds; each round should be about the size of a small plate.

8. Lay the apple on one-half of the round of paste, and sprinkle over it one teaspoonful of moist sugar.

9. Wet the edges of the paste, fold the paste over the apple, pressing the edges together with your thumb.

N. B. - Be careful to join the paste together on all sides, or the juice of the apple will run out while it is cooling.

10. Grease a tin with a little dripping, and place the turnovers on it.

11. Put the tin into the oven (the heat of it should rise to 220°) to bake for a quarter of cm hour.

12. For serving, place the turnovers on a hot dish.

For Baked Apple Dumplings:

1. Divide the paste into three portions.

2. Take three apples, peel them, and cut out the core from the centre.

N. B. - Do not cut the apples in pieces.

3. Fill the centre of the apples with moist sugar.

4. Press each apple into the centre of each portion of paste, and gradually work the paste over the apple, until the apple is entirely covered in.

N. B. - You must be very careful to join the paste together as neatly as possible, so as not to show the join; and there must be no cracks in the paste.

5. Grease a tin as described above, place the dumplings on it, and put it in the oven (the heat should rise to 220°) to bake for a quarter of an hour.

6. For serving, take the dumplings off the tin, and put them on a hot dish.

1. If the paste is for a Fruit-Pie, roll it out to the shape of the pie-dish, only a little larger, and to the thickness of about a quarter of an inch.

2. Arrange the fruit in the pie-dish, heaped up in the centre.

3. Sprinkle a tablespoonful of moist sugar over the fruit, or more or less, according to the fruit used.

4. Take a paste-brush and wet the edge of the dish with water, or a little white of egg.

5. Cut a strip of the paste the width of the edge of the pie-dish, and place it round the edge of the dish.

6. Take the paste-brush again and wet the edge of the paste with water or white of egg.

7. Take the remaining paste and lay it over the pie-dish, pressing it down with your thumb all round the edge.

8. Be very careful not to break the paste.

9. Take a knife and trim off all the rough edges of the paste round the edge of the dish.

10. Take a knife, and with the back of the blade make little notches in the edge of the paste, pressing the paste firmly with your thumb to keep it in its proper place.

11. Take a skewer and make a little hole through the paste on either side of the tart, to let out the steam.

12. Take the paste-brush and wet the tart all over with water.

13. Sprinkle some pounded loaf-sugar over the tart, to glaze it.

14. Now put it into the oven (the heat should rise to 240°) for half or three-quarters of an hour, according to the size of the tart. Look at it occasionally, and turn it to prevent its burning. It should become a pale-brown.

N. B. - If better crust is wanted for apple turnovers, see " Pastry," Lesson Second.