APPLE GRO\YIN<; IN r A I.I FOR XI A. 109 



:ich apple with su-.ir and cinnamon. Place in a hot oven until the suirar melts. 

 ih. 'ii add one fourth cup of water or fruit juice and bake until tender. l\-.\<\<- 

 frequently with thr syrup. Serve either hot or cold with whipped cream Crinkled 

 with cocoa. 



_".. Ai>i>ii* Fricil irith Onions. Peel onions and slice. Fry in far until a rich 

 brown: drain on soft brown paper. Fry unpsuvd quarters of apple in the fat left 

 from ill.- onions. Arrange apples in a border on a platter. fill center with tin- fried 

 onions and serve them hot. 



30. Fried Apples. Quarter and core five apples without paring. Put into a t'ryinir 

 pan and melt beef drippings: when hot lay a layer of apples in it. skin side 

 down, sprinkle with brown sugar, and when nearly done turn and brown: place on a 

 platter and sprinkle with sugar; set in hot oven and continue frying apples one layer 

 at a time. 



.'M. .\i>i>l /'////' /v. I. Mix and sift one and one third cups of flour, two tea- 

 spoonfuls of baking powder and one fourth teaspoonful of salt. Add gradually, while 

 Mirrinir constantly, two thirds of a cup of milk and one egg well beaten. Wipe, core, 

 p.-ire and cut two medium sized sour apples into eighths, then slice the eighths and 

 stir into the batter. Drop by the spoonful into hot deep fat and fry until delicately 

 In-owned ; drain on brown paper and sprinkle with powdered sugar. 



'.V2. .\/>]t/> FrittiTx, II. Pare and core four tart apples and cut in one fourth 

 inch slices across the apple. Sprinkle with two tablespoonfuls of lemon juice and 

 powdered sugar. Prepare a batter by sifting one cup of flour and one fourth tea- 

 spoonful of salt. Add two well beaten yolks to one half cup of milk : mix and beat 

 into the flour until smooth. Add one tablespoonful of melted butter or olive oil and 

 cut in the well beaten whites of two eggs. Drain the apples, dip into the batter and 

 fry in deep fat. When cooked drain on brown paper and sprinkle with powdered 

 sugar before serving. 



33. Oxford Apples. Pare, core and quarter four large tart apples and boil in very 

 little water. Mash and add one tablespoonful of butter, half a cup of sugar, half a 

 cn.p of fine bread crumbs, the yolks of four eggs and the whites of two eggs beaten 

 liirht. Pour into a baking dish and cover with a meringue made of the whites of two 

 eggs and two tablespoonfuls of powdered sugar and brown. 



:U. . I /!//* irith ()(tt,ncaL Core apples, leaving large cavities, pare and cook in a 

 svrnp made by boiling one cup of sugar with one and one half cups of water for five 

 minutes. When the apples are soft drain and fill cavities with the hot. well cooked 

 meal and serve with cream and sugar. 



3.~>. ffaunayc* unil i'ri'il \/>i>I<'#. Prick the sausages well with a fork. Place in a 

 deep frying pan, pour in enough boiling water to cover the bottom, cover and cook 

 over a moderate fire. When the water evaporates remove the -cover and turn several 

 times that they may be nicely browned. Turn on to a platter. Con- a number of 

 larire tart apples, cut them in rings an inch thick and fry in the sausage t'ai. <iarnish 

 the sausage with the apples and serve. 



36. Apple Tapioca. Soak three fourths of a cup of tapioca in water for one hour 

 to cover, drain, add two and one half cups of boiling water and one half teaspoonful 

 ir; cook in double boiler until transparent. Core and pare apples, arrange in a 

 buttered baking dish, till cavities with suirar. pour tapioca over apples and bake in a 

 moderate oven until the apples are soft. Serve with snirar and cream or with cream 

 sauce. Sago may be used instead of tapioca. 



CREAM S.\i < i Mix and beat until stiff three fourths of a cup of thick cream and 

 one fourth of a cup of milk, add one third of a cup of powdered sugar and one half 

 > aspoonful of vanilla. 



