33 FKUITS AND HOW TO USE THEM. 



When thoroughly done remove each into a flat dish with 

 the exception of the softest one of all, and with ib leave the 

 juice. Bemove the skin of this and with a silver fork and 

 spoon mash into pulp, stirring it into the juice and adding 

 a dash of cinnamon or nutmeg, one teaspoontul of butter 

 and a pinch of salt. Pour this over the apples in the dish 

 in which they are to be served. If the pulp is not sweet 

 enough add sugar to taste. When cold it makes a delicious 

 jelly, and the whole dish is unlike the usual dry baked ap- 

 ples which pass under that name. The addition of sweet 

 cream makes the apples a perfect fruit. 



Apples Baked, 'So. 4c. — Peel and core, filling the aper. 

 tures with seeded raisins, bits of citron and sugar and dnst 

 of lemon peel. Bake in a slow oven after brushing the ap- 

 ples with sweetened water and sprinkling them with fine 

 bread crumbs browned in butter. Serve with cream. 



Apple Float.— Peel and grate firm, ripe tart apples, and 

 chill them while beating the whites of four eggs to a stiff 

 froth, adding three tablespoonfuls of sugar at the same 

 time. Flavor the apples with lemon and stir into the beat- 

 en egg. Again, stew the apples and strain, then mix with 

 the sweetened and beaten whites, using three or four eggs 

 to one quart of stewed apples. Flavor with either orange 

 or lemon. 



Apples and Cream.— Grate apples enough to make a 

 pint of pulp and mix with a custard made with six eggs to 

 a quart of milk. Serve with whipped cream. 



Apple Shape.— Take a pound of sugar to a half pint of 

 water; boil and tkim; add one pound of pared apples, qaart 

 ered, and boil until tender and clear. Then add the juice 

 of two lemons and the yellow rind (grated) of one of them, 

 press through a sieve, together with half a box of gelatine; 

 previously disolved. Stir until cool. Separate four eggs, 

 beat whites to a stiff froth and mix it with the fruit syrup 

 when sufQciently thickened and cool in a mould. The yolks 

 of the egg make the sauce. 



