THE APPLE 29 



APPLE OMELET No. i 



Make Plain Omelet as in Introductory Recipes. When 

 cooked sufficiently to fold over, place on one-half of it a 

 cup of apple sauce or fine-chopped apple; fold over and 

 serve. 



APPLE OMELET No. 2 



Stew, then mash, eight large apples and put through 

 colander. Add one cup sugar and one tablespoon butter. 

 Let cool; whip in four eggs beaten separately; place in 

 baking- or souffle-dish in rather quick oven and bake 

 till brown. 



APPLE SALADS 



Green or red uncooked apples may be scooped out and 

 filled with popcorn nuts, celery, and some fruit other than 

 the apple, mixed with its cubed pulp, bound together with 

 mayonnaise. Garnish with nasturtium or grape or other 

 graceful leaves. Chopped apple makes an agreeable 

 addition to almost any of the vegetable and many of the 

 fruit salads. 



APPLE SANDWICHES 



Spread thin bread with Apple Cheese (see recipe) or 

 chopped uncooked apple mixed with nuts. 



APPLE CROQUETTES 



Core, pare, and slice tart apples sufficient for one pint. 

 Stew these with a dessertspoon each of butter and water — 

 carefully, not to bum— then mash as for apple sauce. 

 Place in double boiler and cook till reduced and the apple 

 seems dry. Have ready one-third cup of cornstarch mixed 

 smooth with a little cold water and stir into the apple with 

 a pinch of salt added. Let cook fifteen minutes, just 

 before removing adding one beaten egg, whipping as it 



