BAKED APPLE AND ALMOND PUDDING.

A quarter of a pound of sweet almonds and a quarter of a
pound of loaf sugar ; pound all well together, then add the well-
beaten yolks of six eggs. Grate the peel of one lemon, add the
juice of it, and one tablespoonful of flour. Mix well all to-
gether ; whip the whites of the six eggs to a stiff froth, and mix
them with the other ingredients before baking. Pour the whole
upon a thick layer of stewed apples, already prepared in a
baking-tin, and bake in a moderate oven until brown.

HOT CRAB.

Carefully pick out the inside of the crab and the large claws
and mince them, mixing them thoroughly and seasoning with
cayenne pepper and salt. Kub up a teaspoonful or rather less
of good curry powder in a little cold gravy or cream, or equal
proportions of both, and mix these with the crab, adding a tea-
spoonful of Chili vinegar and some finely-grated bread crumbs ;
clean out the shell very carefully, and place the mixture in it,
sifting bread crumbs over, add a little butter, and then brown it
well with a salamander.

BAKED HALIBUT, CREOLE STYLE.

Put a halibut steak weighing about a pound in the middle of
a pan ; sprinkle it with salt and a little onion chopped fine ;
then spread with tomato enough to cover the fish ; next cover
with bread crumbs. Add a little butter and salt, then garnish
the dish with more tomatoes, and bake twenty minutes.

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