134 STATE POMOLOGICAL SOCIETY. 



For apple snow-balls, boil one-quarter pound of rice in water until 

 perfectly tender. Pare and core a few apples, replace the core by 

 two cloves, brown sugar and a squeeze of lemon juice. Cover each 

 apple with a little rice and tie up separately in a cloth. Boil for half 

 an hour, and serve with a sweet sauce flavored with lemon. 



Pare half a dozen good apples for apple compote, scoop out the 

 middle without breaking the fruit. Place in a pie dish with a quar- 

 ter of a pint of water, half a pound of sugar, and the rind and juice 

 of half a lemon. Cover the dish and cook in a hot oven until the 

 fruit is quite tender. 



To prepare pink apple snow, pare, core and boil six large apples 

 to a pulp, and press them through a sieve. Sweeten to taste, and 

 then to every tablespoonful of apple add a teaspoonful of currant 

 jelly. Whisk the whites of six or seven eggs with two heaped 

 tablespoonfuls of sugar, and when frothing add them to the apple 

 mixture, whisking all together until quite light. Pile high on a glass 

 dish and add a currant or strawberry jelly garniture. This dish is 

 one very suitable for children and invalids. For fried apples, slice 

 some apples, dip them in a batter made of one egg, sugar, milk and 

 flour enough to thicken. Fry a golden brown, sprinkle with lemon 

 juice, and serve very hot. 



