over the fire and boil to a pulp;
strain through a jelly bag; measure the liquor; allow for 1 pint
liquor 1 pound sugar; boil the liquor 10 minutes; then add the
sugar; stir until melted; then remove from fire; pile the apples up
high in a dish, pour over the jelly and when cold cover with a thick
layer of meringue; set it for a few minutes in a cool oven and serve
when cold. Apple marmalade may be used instead of apple jelly and
put into the dish in alternate layers with the apples.

600. +Apples (with Whipped Cream).+-- Pare, core and cut into
quarters 1 dozen large tart apples; boil them in rich sugar syrup
till tender, but not broken; remove the apples carefully to a glass
dish; boil the syrup a little longer and pour it over the apples;
when cold put over a thin layer of currant jelly and over this a
thick layer of whipped cream sweetened with sugar and flavored with
vanilla.

601. +Peches a la Conde.+-- Boil 10 ounces rice for 5 minutes in cold
water, drain in a colander and rinse with cold water; return the
rice to saucepan with 1-1/2 pints sweet cream and boil until tender and
thick; then add 1-1/2 tablespoonfuls butter, 4 tablespoonfuls sugar,
a pinch of salt, 2 teaspoonfuls vanilla extract and the yolks of 4
eggs; butter a plain border mould, dust well with flour, put in the
rice and bake 15 minutes; then set it in a warm place; pare and cut
into halves 1-1/2 dozen peaches and boil them in sugar syrup till a
straw will pierce through them easily; take the fruit out carefully
and lay it on a sieve to drain; crack the pits, take out the
kernels, scald them in boiling water, remove the brown skins and cut
the kernels into strips; put them into the peach syrup and boil
slowly till syrup begins to thicken; put the peaches back into the
syrup and set them in a warm place; shortly before serving turn the
rice border onto a round dish, put the peaches in center, pile them
up, pour the syrup over the fruit and a little over the border and
serve at once. Apricots, apples or pears the same way.

602. +Apricots a la parisienne.+-- Pare 12 or 15 ripe apricots, cut
them in halves and boil in sugar syrup; take them out and set aside
to cool; boil 3 cups milk with 1/2 tablespoonful butter, 4
tablespoonfuls sugar and a pinch of salt; mix 4 tablespoonfuls
cornstarch with 1 cup cold milk, stir it into the boiling milk and
continue stirring and boiling for a few minutes; remove to side of
stove, add the yolks of 4 eggs and 2