MISCELLANEOUS. 201 



Apple Snow.— Drain a oupful of apple-sauce heaped 

 high, and press through a sieve. Sweeten to taste, and set 

 it on the ice. Turn it into a shallow dish, and over it turn 

 the whites of two eggs. With an egg-beater or silver fork 

 beat them together for twenty minutes, or till the mass is 

 light and snow-like. 



Apple Meringue, Ifo. 1.— Prepare applesauce out of 

 tart j uioy apples, season, strain, and pour into a deep pie- 

 dish lined with paste. Whip to a stiff froth the whites of 

 two eggs with two tablespoonfuls of sugar, spread over the 

 top and return to the oven three minutes to brown. 



Apple Meringue, No. 2.— Make a syrup out of twice as 

 much sugar p.s water, by measure, into which, when boil- 

 ing, drop quarters of peeled sour apples. Use only enough 

 at a time to let the syrup well cover them. When tender 

 skim them out and drop in more apples, taking care to 

 preserve them unbroken. Then arrange the quarters in 

 a dish of crockery and pour over them a meringue flavored 

 with rose or almond, as in No. 1., and set in the oven a few 

 moments to brown. 



Apple Cliarlotte, No. 1.— (Mrs. Parker.) Grate ten 

 sour apples and mix with two cupfuls of sugar. Idne a 

 large dish with slices of sponge cake, turn in the apple, 

 make a hole in the middle and fill with currant jelly. Put 

 in a mold and set on the ice for two hours. Turn out in 

 a dish and cover the top with sponge cake. 



Apple Charlotte, No. 2.— Pare, core and stew in a 

 very little water six or eight apples, according to size, press 

 through a coarse sieve and add sugar enough to make it 

 very sweet. While the apple is hot, mix in an ounce of 

 gelatine which has soaked in six tiblespoonfiils of waver, 

 and stir thoroughly. Set the dish in another containing 

 cold water, and stir till Ihe mixiure thickens, then out into 

 it a large cupful of cream whipped stiff. Turn into a 

 mold and chill on ice. 



