34 APPLE. 



whole. Put them into the oven with a little water, in a 

 deep earthen dish. Let them plump, but not break. Take 

 them out into a flat dish, and, when cold, fill the centre of 

 each apple with .jelly. Make an icing with the whites of 

 eggs thickened with powdered loaf-sugar, and flavored with 

 lemon-juice, and put it on to each apple in as handsome 

 a form as possible, wetting the knife you use with cold 

 water as you place it on. Sift a little white sugar over 

 them, and place them in a moderate oven, with the door 

 open ; allow them to remain there but a few seconds, as 

 the jelly might run out, and spoil the appearance of the 

 whole. 



APPLE PANCAKES OR FRITTERS. 



These are frequently made by adding a little more flour 

 than is given to a common pancake batter, and stirring in 

 slices of uncooked apple. The following is a little richer. 

 Take some of the finest-flavored dessert apples, pare them, 

 and cut them into thin slices, put them into a small dish, add 

 to them a little brandy, some white wine, a small grated 

 nutmeg, and cover them with powdered loaf-sugar ; let them 

 stand some hours. Prepare a batter, by taking half a pound 

 of sifted flour, a salt-spoon of salt, the yolks of three eggs 

 beaten very lightly, a little melted butter, and as much 

 water as will make a thin batter. Drain the apples, and 

 put them into the batter, one large spoonful of batter and 

 a .slice of apple for each fritter. Fry them quickly in hot 

 fat, drain them on a sieve, and put them into a warm dish, 

 sifting white sugar on to them, and glazing them as you lay 

 them in. 



APPLE PIE. 



Select some of the finest Pippins or Belle-Fleur apples, 

 pare and core and halve them ; sift a little powdered sugar 



