Divide the apples in quarters, take out the core, and pare them. Observe that apples are more quickly pared when cut in quarters than when whole. If the apples are of a moderate size, leave them in quarters, or at any rate in eight pieces, sliced apples are apt to be hardened by being baked with sugar. To a pound of good sharp apples, put six ounces of brown sugar and a gill of water, mix thoroughly together and put into a deep pie-dish. The crust is to be made of suet and must be eaten hot. If properly managed this crust will be as light as puff pastry made with butter, and is much cheaper and more digestible.

Take a quarter of a pound of beef-suet, "kidney knob" is the most free from skin, and is also the hardest piece; shave it as fine as possible, weigh a quarter of a pound of the best flour and take a little of the suet, with about the same quantity of flour, and roll together into flakes, repeat this until all the suet and flour are rolled together. Gather it into a heap on the board, and moisten by degrees with half-a-gill of cold water. Roll the paste out to the thickness of half-an-inch, beat it for a minute in order that any little lumps may be broken up. Now roll the paste out until as thin as a wafer, and then fold over to make it large enough to line the edges of the dish, and make the cover. Put two or three strips of the folded paste on the edges, then put on the coyer in the usual way, and bake the tart in a moderate oven for threequarters of an hour, or until the juice boils, and the crust on the top is firm to the touch.

For large families it is often difficult to put fruit in proportion to the crust. In this case, if the apples are boiled in a stewpan with a little water over a slow fire for a short time, they will so reduce as to allow nearly double the quantity of uncooked apples to be put in the pie-dish. In all cases where apples are of a slow-cooking kind, this plan should be adopted, as it prevents the crust being kept too long in the oven.

Currants and Cherries for tarts eat much richer if stewed before baking. Boil the fruit very gently until half cooked, then sweeten and put into the tart-dish. In the case of currant and raspberry tart, the currants only should be stewed, and the raspberries be added afterwards, as these last cook quickly.

Greengages and Plums of all sorts should be lightly stewed with a little water for tarts. Put the plums when stewed into the tart-dish, add sugar to the juice, and boil for five minutes, pour over the plums just before putting on the crust. By this plan, the steam of the hot fruit will cause the crust to puff up and stand high in the middle. To ice fruit tarts, brush over with white of egg and sift sugar over before putting them in the oven.