solved
in a pint of cold water. Let the whole mix well and come to a boil;
then pour upon the apples. The syrup will congeal. It is to be eaten
cold with cream.

Or you may change the dish by making a soft custard with the yolks of
four eggs, three tablespoonfuls of powdered sugar and a scant quart
of milk. When cold, spread it over the apples. Whip the whites of the
egg, flavor with lemon and place on the custard. Color in the oven.

SYLLABUB.

One quart of rich milk or cream, a cupful of wine, half a cupful of
sugar; put the sugar and wine into a bowl and the milk lukewarm in a
separate vessel. When the sugar is dissolved in the wine, pour the
milk in, holding it high; pour it back and forth until it is frothy.
Grate nutmeg over it.

CREAM FOR FRUIT.

This recipe is an excellent substitute for pure cream, to be eaten on
fresh berries and fruit.

One cupful of sweet milk; heat it until boiling. Beat together the
whites of two eggs, a tablespoonful of white sugar and a piece of
butter the size of a nutmeg. Now add half a cupful of cold milk and a
teaspoonful of cornstarch; stir well together until very light and
smooth, then add it to the boiling milk; cook it until it thickens; it
must not boil. Set it aside to cool. It should be of the consistency
of real fresh cream. Serve in a creamer.

STRAWBERRY SPONGE.

One quart of strawberries, half a package of gelatine, one cupful and
a half of water, one cupful of sugar, the juice of a lemon, the whites
of four eggs. Soak the gelatine for two hours in half a cupful of the
water. Mash the strawberries and add half the sugar to them. Boil the
remainder of the sugar and the water gently twenty minutes. Rub the
strawberries through a sieve. Add the gelatine to the boiling syrup
and take from the fire immediately; then add the strawberries. Place
in a pan of ice-water and beat five minutes. Add the whites of eggs
and beat until the mixture begins to thicken. Pour in the molds and
set away to harden. Serve with sugar and cream. Raspberry and
blackberry sponges are made in the same way.

LEMON SPONGE.

Lemon sponge is made from the juice of four lemons, four eggs, a
cupful of sugar, half a package of gelatine and one pint of water.
Strain lemon juice on the sugar; beat the yolks of the eggs and mix
with the remainder of the water, having used a half cupful of the
pint in which to soak the gelatine. Add the sugar and lemon to this
and cook until it begins to t