water to cover them and cook until tender. Then put them through
a colander and add the grated rind and juice of half a lemon, sweeten to
taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites
of four eggs and put the dish on ice. Serve with whipped or plain cream.

APPLE DELIGHT

Put a layer of apple sauce in a buttered pudding dish, dot with butter,
add a layer of chopped peaches and apricots, sprinkle with blanched
almonds ground rather coarsely, repeat until the pan is full; pour the
peach juice over the mixture and bake for one hour.

APPLE COMPOTE

Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare,
quarter, core and lay them in cold water as soon as pared. Then take the
parings and seeds, put in a dish with a cup of water and a cup of white
wine, and boil for about fifteen minutes. Strain through a fine sieve,
then put on to boil again, and add half a cup of white sugar and the
peel of half a lemon. Put in the apples and let them stew for fifteen
minutes longer. When the apples are tender, take up each piece carefully
with a silver spoon and lay on a platter to cool. Let the syrup boil
down to about half the quantity you had after removing the apples, and
add to it the juice of half a lemon. Lay your apples in a fruit dish,
pyramid shape, pour the syrup over them, serve.

BAKED APPLES

Take large, juicy apples, wash and core them well, fill each place that
you have cored with brown sugar, cinnamon and raisins, and put a clove
in each apple. Lay them in a deep dish, pour a teacup of water in the
dish, and put a little sugar on top of each apple. When well done the
apples will be broken. Then remove them carefully to the dish they are
to be served in and pour the syrup over them. To be eaten cold. If you
wish them extra nice, glaze them with the beaten white of an egg, half a
cup of pulverized sugar and serve with whipped cream.

STEAMED SWEET APPLES

For this dish use sweet apples, and steam in a closely covered iron pot
for three-quarters of an hour.

Quarter and core five apples without paring. Put into the pot and melt
beef drippings; when hot, lay a layer of apples in, skin down, sprinkle
with brown sugar, and when nearly done, turn and brown; place on a
platter and sprinkle with sugar.

FRIED APPLES

Quarter and core five apples without paring. Put into a frying-pan one
cup of sugar, one tablespoon of butter and three tablespoons of water.
Let this melt a