APPLES. 45 



Apple Eggs.— Peel and core six or eij^ht apples, fill the 

 cavities with sugar, arrange in an earthen baking-dish and 

 pour around them a cup of boiling water. When baked 

 pour over them four eggs, whites and yolks beaten separ- 

 ately, as for an omelet, and then out into each other. Re- 

 turn to the oven till the eggs are set. 



Apple Croquettes.— (Miss Parloa, in Q-ood Housekeep- 

 ing). Put one tablespoonfal of water m the bottom of a 

 sauce-pan, then put in a quart of pared, cored and sliced 

 apples, seasoning, butter and sugar. Cover and place it 

 where the apples will cook slowly. Mix one teaspoonful 

 of corn-starch with a secoml tablespoon! ul of water. When 

 the apples are tender add the corn-starch and stir. well. 

 Cook ten minutes longer. Beat two eggs well and stir 

 them into the apple, c ok for one minute longer, stirring 

 all the time. Rub this mixture through a strainer, letting 

 it fall on a buttered dish. Set away to cool; when cold 

 shape into cylindrical form, roll in beaten egg and then in 

 bread crumbs. Pry in fat for one minute and a half. 

 Drain well and roll in powdered sus'ar. Serve hot. They 

 are nice with roast duck or goose. 



Apple Soup.— (Ge- man). Boil together two tablespoon- 

 fuls of washed rice, a teaspoonful of salt, six tart apples cut 

 fine, leaving the peelings on, and two quarts of water. 

 Cook halt an hour, then rub through a sieve and return to 

 the fire, adding half a teaspoonful of cinnamon, one cupful 

 of sugar and a handful of finely out citron. Boil together 

 three minutes and serve. 



Apple Omelet.— Beat four eggs stiff, whites and yolks 

 separately, and cut the former into the latter at the same 

 lime sifting in two tablespoonfuls of powdered sugar. 

 Pour into a greased spider and as soon as it thickens 

 spread quickly with apple sauce sweetened to taste. Fold 

 over, turn on a platter and serve at once. 



Apple Fritters.- Into two beaten eggs stir one cup of 



