p of cream.

Fire Apples

Select bright red apples, cut off the tops and with a knife remove the
meat, leaving only sufficient wall to hold apple in shape. Make a
filling of the following:

To six apples allow about twelve tablespoons of very dry cooked rice,
six tablespoons cracker crumbs, six tablespoons chopped apples, six
tablespoons sugar, six tablespoons seeded raisins, six tablespoons
chopped almonds.

Whip one egg thoroughly, place in a cup and fill the cup with milk; stir
well and place in a double boiler, adding one-half teaspoon butter,
grated rind and juice of one-half lemon and a dash of nutmeg. Cook until
it thickens, cool, then mix it into the filling, being careful not to
get it too soft. Mold lightly with the fingers and fill the apples,
sprinkle with sugar, add a cupful of water and bake in a moderate oven.
Serve with whipped cream or custard sauce.

Candied Cranberry Recipe

1 quart berries
2 cups sugar
1 1/2 large cups of hot or cold water
pinch of soda

Wash and make a little slit in each berry. For each quart of berries put
one and a half large cups of hot or cold water in kettle. Then the
berries, then spread 2 cups sugar over them, also a pinch of soda. Keep
covered closely all the time, do not stir or lift lid until perfectly
cold. From the moment it begins to boil count five minutes--no more--to
cook them.

If you remove the lid the lovely gloss will be lost.

Apple Rice

1 cup of rice boiled in water with a piece of butter and a little salt
until half done. Then add six apples cut in pieces. Cook together until
both rice and apples are well done. Add sugar to taste. When ready to
serve pour over melted butter browned. Serve with sugar and cinnamon.

MRS. RAYMOND ROBINS.

Jelly Whip

Dissolve one package of gelatin in a cupful of cold water. Add to that
two cupfuls of sugar and one quart of boiling water. Divide the mixture
into three parts, in one of which place marshmallows and white grapes.
In the second one put pineapple and oranges and in the third nuts. Fill
individual glasses with different mixtures and serve them with whipped
cream. Decorate with preserved cherries, candied orange peel and nuts.

Pineapple Parfait

Pare and shred a ripe pineapple, add one cup of sugar and let stand for
several hours. Drain off one cup of the juice, boil it with
three-quarters of a cup of