48 FKUITS AND HOW TO USE THEM. 



in thin slices; half a cup of butter, two eggs, two cups of 

 sweet milk, two cups of sugar. 



Cream the butter and add sugar and yolks of eggs; stir 

 in the milk and add the flour slowly, then add the stiff 

 beaten whites of the eggs. Dust the apples with flour and 

 stir them in last of all ; fill the pans three-quarters full and 

 bake in a m.oderate oven about half an hour. 



Huoklebeny cake may be made from the same recipe. 

 Have the berries picked over, wash'id, dried and dusted 

 with flour. It will take a pint. 



Apple Cake, No 2. — Wash clean two cups of sliced dried 

 apple, and soak over night; in the morning chopone half of 

 them, and stew them all slowly in two cups of molasses, un- 

 til they are dark. One cup of butter, two of sugar, two of 

 chopped raisins, two-thirds of a cup of sour milk, four eggs, 

 oneteaspoonful ofsaleratus, five cups of flour, and aU kinds 

 of spice. Put together as directed for other cakes, and stir 

 in the apple and raisins last. Bake in loaves in a moder- 

 ate oven, from two hours and a half to three. 



Apple Tarts.— Line deep patty-: ins with thin pastry 

 and on them spread sour apples cut into eighths and then 

 cut in two. Pile up high, sprinkle with sugar and on each 

 pour a teaspooijful of water flavored with lemon. Bake 

 and serve with a tablespoonful of whipped cream on each 

 tart. A deep pie- plate may be used instead of patty-pans. 



Apples Gelatined.— Pare and core medium-sized tart 

 apples and simmer till tender. Make a syrup of one'half 

 l)0und of sugar for every pound of fruit with the liquor re- 

 maining after skimniia? out the apples. Boil and skim, 

 drop in the apples which must be kept entire, and cook 

 till they are clear. Slice a lemon for every six apples, take 

 out the seeds, and cook the s ices with the fruit. Skim out 

 the apples and arrange in the dish on which they are to be 

 served, place a slice of lemon on each apple, and into the 

 syrup pour an ounce of gelatine which bus been previously 

 dissolved in half a cupful of cold water. Sti r till smooth and 



