weetened to
taste and flavored with the grated rind of lemon and cinnamon, or nutmeg
if preferred. Set it on the ice that it may be very cold, beat the
whites of two eggs to a stiff froth and add to the puree of apples, and
serve with cream.

APPLES FRIED.

Wash and wipe some tart cooking apples, cut in slices a quarter of an
inch thick, core and fry them in butter until tender and brown, dredge
them with sugar and serve hot.

APPLE MARMALADE.

Two pounds of tart cooking apples, one pound of sugar, one pint of
water, one lemon and some blanched almonds. Stir the sugar and water
together and boil it until it strings from the spoon, then add the
apples pared and cored and cut in small pieces, cook until very thick,
flavor with the juice and grated peel of a small lemon. Turn into a wet
mould, when cold set on the ice. Turn out on a glass dish, stick it
thickly over with the blanched almonds, garnish with whipped cream and
serve with cream.

APPLE MERINGUE.

Put a pint of apple sauce, made of tart cooking apples, slightly
sweetened, into a pudding dish. Beat the whites of four eggs to a stiff
froth and stir into it a cup and a quarter of sugar, flavor with a very
little extract of lemon--a few drops only--and spread over the apple
sauce, and bake twenty or twenty-five minutes. Make a custard of the
four egg yolks and a pint of milk, sweeten to taste and flavor with
vanilla. Serve the meringue very cold in the dish in which it is baked,
with the custard as a sauce in a sauceboat or glass pitcher.

APPLE PUDDING.--No. 1.

Take some tart cooking apples, pare, core and slice them and lay in cold
water for a few minutes to prevent them from turning dark. Put the
apples in a porcelain lined or granite saucepan and add water as deep as
the apples, but not to cover them. Cover the saucepan tightly and let
the apples cook until tender, then mash well, add sugar, grated lemon
peel and cinnamon to taste. Put it back on the stove, and when it comes
to a boil add a tablespoonful of potato flour mixed with a little cold
water, stir well and let it cook for a few minutes. Turn it into a mould
and serve the next day with cream.

APPLE PUDDING.--No. 2.

Prepare the apples as for Apple Pudding, No. 1. When tender mash through
a colander, and put the puree back on the stove. When it boils stir in a
very heaping tablespoonful of potato flour mixed with a little cold
water, and let it cook for a few minutes. Remove from