Boil down three-quarters of a pound of good apples with four ounces of pounded sugar, and a small glass of white wine, or the strained juice of a lemon; when they are stewed quite to a pulp, keep them stirred until they are thick and dry; then mix them gradually with four ounces of almonds, beaten to a paste, or very finely chopped, two ounces of candied orange or lemon-rind shred extremely small, and six ounces of jar raisins stoned and quartered: to these the Germans add a rather high flavouring of cinnamon, which is a very favourite spice with them, but a grating of nutmeg, and some fresh lemon-peel, are, we think, preferable for this composition. Mix all the ingredients well together; roll out some butter-crust a full back-of-knife thickness, cut it into four-inch squares, brush the edges to the depth of an inch round with beaten egg, fill them with the mixture, lay another square of paste on each, press them very securely together, make, with the point of a knife, a small incision in the top of each, glaze them or not at pleasure, and bake them rather slowly, that the raisins may have time to become tender. They are very good. The proportion of sugar must be regulated by the nature of the fruit; and that of the almonds can be diminished when it is thought too much. A delicious tart of the kind is made by substituting for the raisins and candied orange-rind, two heaped tablespoonsful of very fine apricot jam.