Sua FRUITS AND HOW TO ITSE THEM. 



Apple Float. — Grate ten sour apples and chiil on ice, 

 after sweetening and flavorlnEr with lemon. Then heat to 

 a froth the whites of four eggs, mix with the grated apples, 

 and serve at once. 



Apricot Cream or SouSfts, No. 1.— Take a tin of pre- 

 served a^jrieots, boil tUem in their own juice with a little 

 sugar till reduced to a pulp, then pass through a hair sieve. 

 Mix a little rice flour with a gill of milk, stir it over the flre 

 till it thickens, add, off the flre, the yolks of four e=fgs, and 

 as much apricot pulp as will make the mixture of the prop- 

 er consistency; work it well so a,s to get it quite smooth, 

 then add the whites of six eggs beaten up to a stiff froth; 

 mix them in quickly with the rest, pour into a plain mold, 

 and put it into the oven at once. When the souffle is well 

 risen sei've without delay. 



Apricot Cream, No. 2.— Take a can of apricots, and 

 put into a saucepan with two ounces of sugar; let it boil for 

 a quarter of an hour, and strain through a colander. Dis- 

 solve an ounce of gelatine in a little milk, and whip a pint 

 of cream. Mix the gelatine with the apricot pulp, and 

 work into the cream. Mold and put on ice. Serve cold. 



Apricot Bavarian Cream.— Stew a pint of fresh apri- 

 cots or use a pint can of the same fruit, cut in pieces, and 

 inash through a colander. Dissolve an ounce of gelatine 

 in a cup of cold w_ter, which must bo gradually heated till 

 it is all dissolved. Then proceed as in appie charlotte, mix 

 the gelatine and fruit, set the dish in another containing 

 cold water or ice, and stir till the mixture thickens a little, 

 then mix into it a pint of cream whipped to a froth. Pour 

 into a mold and set on ice. If the apricots need more 

 sugar sweeten to taste. In the same way make the fol- 

 lowing recipe : 



Bavarian Fruit Cream.— Soak one quarter of a box 

 of gelatine in four tablespuonfuls of cjld waier for half an 

 hour, and whip one pint of very cold cream till it makes a 

 quart and a half, or even more. B jil three tablespoonf uls 



