<html><body><div style="color:#000; background-color:#fff; font-family:times new roman, new york, times, serif;font-size:12pt"><div>For those of you that might like to try a recipe for the Sept 15 cooks night these are the ones that are left:</div><div> </div><div>
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<font color="#000000"><font face="Courier"><font size="2">Tartys in
Applis/Apple and Pear Tart</font></font></font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">Forme of Curry, </font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">For to make Tartys in Applis, Tak goode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel </font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">ybrayed colourd wyth Safroun wel and do yt in
a cofyn and do yt forth to bake wel.</font></div><div>
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</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2"> 4-5 apples
</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">2 pears
chopped</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">1/2 cup dried
figs, chopped</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">1/2 cup
currants, chopped</font></font></font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">pinch of saffron</font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
good spices <font color="#000000"><font face="Courier"><font size="2">1/4 teaspoon
fresh coarsely black pepper,</font></font></font><font color="#000000"><font face="Courier"><font size="2">2 teaspoons
ground cinnamon,</font></font></font><font color="#000000"><font face="Courier"><font size="2">1 teaspoon
pumpkin pie spice</font></font></font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font color="#000000"><font face="Courier"><font size="2">1 pie shell</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">sugar -- for
garnish</font></font></font></div><div>
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<font color="#000000"><font face="Courier"><font size="2">Mix fruits
and spices together thoroughly. Spread the mixture evenly in the</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">bottom of a
pie shell. Bake at 450 degree F for 15 minutes. Reduce heat to 350</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">degree F for 20
minutes or until crust is golden brown and filling is bubbling.</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">Serve at room
temperature. Garnish with sugar if desired.</font></font></font></div><div>
</div><div style="margin-bottom: 0in;"><font color="#000000"> </font><font color="#000000"><font face="Courier"><font size="2">This can be
made as a large pie, or as mini-pies, or even muffin or</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">mini-muffin
sized pies. Adjust cooking time downward when using smaller</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">pies.</font></font></font></div><div>
</div><div> </div><div>
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<font color="#000000"><font face="Courier"><font size="2">Tourteletes
in Fryture/Ground Figs in Pastry</font></font></font></div><div>
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<font color="#000000"><font face="Courier"><font size="2">Forme of
Curye from Curye on Inglysch</font></font></font></div><div>
<font color="#000000"> </font></div><div>
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<font color="#000000"><font face="Courier"><font size="2">Take figus &
grynde hem smal; do therein saffron & powdur fort. Close hem in</font></font></font></div><div>
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<font color="#000000"><font face="Courier"><font size="2">foyles of
dowe, & frye hem in oyle. Claryfye hony & flamme hem
therewht; ete</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">hem hote or
colde.</font></font></font></div><div>
</div><div style="margin-bottom: 0in;"><font color="#000000"> </font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">10 Dried figs</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">1 pinch
Saffron</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">1/4 tsp.
Poudre Fort</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">16 Won Ton
wrappers</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">1 tsp. oil</font></font></font></div><div>
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<font color="#000000"><font face="Courier"><font size="2">3 tsp. honey</font></font></font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">Powder fort; 3 tbsp. ginger, 1 1/2 tbsp. cinnamon, 1 tsp cloves, 1 tsp cubebs, 1 tsp grains of paradise, 1 tsp black pepper</font></div><div>
<font color="#000000"> </font></div><div>
<font color="#000000"><font face="Courier"><font size="2">Grind figs,
then add saffron and powder fort. Place a tsp of mixture in the</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">center of a
wrapper, fold over and seal with egg whites. Oven fry with oil</font></font></font></div><div>
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<font color="#000000"><font face="Courier"><font size="2">until lightly
browned. Remove from oven and drizzle honey over them.</font></font></font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">Wastels yfarced</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">Curye on Inglish</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New"
size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">Take a wastel and holke out the crummes. Take ayren & shepis tallow & the crummes of the wastell, powdour fort & salt,</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">with safroun and raisouns coraunce; & medle alle thise yfere, & do it in the wastell. Close it & bynde it fast togidre.</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal;
font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">This one turns out like a steamed roll stuffed with French toast. Use rolls with a hard crust to help them hold together better during boiling.</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">6 large dinner rolls</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">2 eggs, beaten</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom:
0in;"><font face="Courier New" size="2">4 tbsp. butter, melted</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">1/4 cup currants (zante)</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">1 tsp powder fort</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">1/4 tsp salt</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier
New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">pinch saffron</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">Grind saffron, mix with butter and set aside. Cut centers out 0of rolls to make a little bowl, reserving removed bread </font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">crumbs. Mix eggs. currants, butter mixture, powder fort, and salt. Pour over bread crumbs and stir carefully until all </font></div><div style="font-style: normal; font-weight:
normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">bread is evenly coated. Stuff rolls with mixture. Put about an inch of water in the bottom of a large pan and bring it to </font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">boil. Then put in the rolls, reduce heat, and simmer for 15 minute with the pan tightly covered. Remove immediately from </font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2">water with
slotted spoon and serve hot.</font></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><font face="Courier New" size="2"></font> </div><div>
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