STATE POMOLOGICAL SOCIETY. 101 



nearly tender. Then add the cranberries and cook till the latter burst, 

 then add a small quautitj- of sugar according to the^jsweetness of the 

 raisins. 



Fruit Farina — Into one pint of salted boiling water, sprinkle three 

 tablespoouf uls of farina and cook for thirty minutes. When partlj- done 

 add a small glass of apple, currant or cranberry jelly and mix smoothly. 

 Pour into moulds and serve when cold with sugar and cream. Juice of 

 fresh fruit can be used in place of water or instead of using jellj-. 



Apple Sponge — Cook three medium sized apples with the skins on, 

 b}- baking, steaming or stewing. Sift the pulp, which should be as dry 

 as possible, removing the skins. There will be about one cupful of the 

 sifted pulp. AVhile the pulp is hot, dissolve in it a level teaspoonful of 

 granulated gelatine previously soaked in one-fourth cupful of cold water. 

 Then add from one-fourth to one-half cupful of sugar according to the 

 sourness of the apples, and a speck of salt. Beat the whites of three 

 eggs until stiff and graduallj' beat into the apple mixture after it begins 

 to stiffen. Put in moulds and when firm serve with a soft custard made 

 with the yolks of the eggs. 



Almond Custard — Scald one pint of milk and add to it one-fourth 

 cupful almond paste. When that is softened add the beaten yolks of 

 three eggs. Cook for two or three minutes till it thickens and add two 

 table-spoonfuls of sugar. Cool quickly, add a bit of salt and a few drops 

 of almond extract if desired. 



