STATE POMOLOGICAL SOCIETY. 61 



apples cooked in this way is to make an apple snow by beating the 

 whites of eggs with thp apple pulp and use the yolks of the eggs for 

 the custard, the whites for the snow. I use the yolks only of the 

 eggs. Two or three yolks to a pint of milk. If we use six yolks 

 to a quart of milk and the six whites for a cake we use no more 

 than we should if we had used three eggs for the custard and three 

 for cake. In making a custard pie the white is needed ; the yolks 

 of the eggs contain more oil and so make a richer, smoother custard, 

 but would not make quite so firm a custard. 



These apples I have cooked in the syrup make a very pretty dish 

 simply arranged on a plate and filled with jelly. 



From the syrup in which I cooked these apples I will make a 

 sauce for the apple dumplings. I generally add the parings of 

 bright red apples to the syrup to color it but in this case I will put 

 in a little of this jelly made from the parings of apples, as I am in 

 a hurry. 



(As fast as the apples were cooked they were passed through the 

 audience to be tasted and inspected.) 



Before I close I will make one more dish and that will be a jelly 

 omelet. An omelet is sometimes good for dessert. I am going to 

 make it as a dessert to night with jelly on it. If you wish you can 

 make in exactly the same way and leave out the jelly and you 

 have a very good omelet for ordinary purposes. The rule is, two 

 eggs, two tablespoonfuls of milk, a very little salt and a teaspoon- 

 ful of butter and sugar. The whites are beaten to a froth sepa- 

 rately, the yolks added afterwards, one teaspoonful of butter and 

 sugar and a little salt. In the ordinary omelet we put in a little 

 pepper and omit the sugar. 



