The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-11-15

while have two quarts Of tart apples peeled.
ouartered. and oored. When the syrup has
oooked the required Length, o OF thmS put co6i IN = rev
until thev are tender, but still retain their
shape. Remove the cooked apples with a skim
mer and spread them upon n dish until all are
cooked. Take the pan from the fire, add the
soaked g~elatine o'the syrup. and stir, until II. is
entirely dissolved. Arrange the cooked apples
in layers in a mould. and between the layers of
fruit sprinkle u few blanehed and chopped
ALMONDS, also thy bits p 81 ssn 1ha Si, GHSr IiIy scat scat
the apples and place the mould IN II cold place
to harden. When ready TO serve turn tGc jel;
lied shape upon u shallow dish and pour n boiled
custard around IL, or whipped cream swcctened
AMI favored may be used;
To make a compete OF npples.-Makc a rich
syrup OF graduated sugar and water. Peel,
halvo, and cover tart apples. Drop them into
the saucepan with the syrup and cook them
pierced with a spllnt. Take out the apples and
arrange them high on q pretty dish. To ihe
raisins. Let the liquid cook until 1t will be a
jelly whom cold add u tablespoonful OF brandy
and ro'nove from the fire. Pour this over tho
arranged apples by the spoonful. so that the
syrup will run in around the fruit, tho last of 1t
being cold enough to cling To the apples:
Another dessert may be made by cooking the
apples as in the foregoing recipe. only emitting
the raisins aud wine In the syrup. ARA 20 the
apples on n platter. and cover them with tho
syrup. Make n meringuo of the whites OF two
eggs and two tablespoonfuls of sugar, Spread
1t roughly over the apples and scatter blanChed
and chopped almonds over the. top, Place tho
dish upon n board in n moderate oven and
lightly brown the merinGue.
A simple and wholesome dessert is apples
cooked with sago or tapioca. Soak half u pint
OF tapioca or sago overnight in one and one
thirty minutes. Peel and remove tho cores
from apples enough to MI a pudding dish. But
tho space in the centre OF the apples with orange
marnalade. To tho taptoca add II salt spoon of
salt and one cup OF sugar, and pour 1t over tho
apples. Place the dish in the oven and bake
about one hour. This pudding should be eaten
cool with swoetened cream OF custard.
Florence apple roll make n delicious baked
pudding. Make u crust by placing in a largo
bowl two cups Of flour measured before il is
baking powder and a pinch OF salt. Mix a piece
of butter the size OF an egg with the dry ingre-
diepts rubbing them together with the tinEers
flour. Moisten with one cup of milk and make
II into a smooth dough. Place It on the mould
ing board and roll it out to the thickness of one
quarter OF an inch: Spread two tnblespoonfuls
of butter on the dough md sprinkle with a
apples chopped hne and spread them thickly
over the sugar. II will require about ALI IA dozen
eeupfuls. Flavor with a little cinnamon or ,race:
Roll the dough up as you would a jelly roll, and
with II sharp knife cut IL into small pieces one
and o~ne-half inches thick, Place them upright
them so that all sides will brown. Bake in a
moderate oven for half an hour and serve with
water into a tablespoonful OF corn starch. Put
into a dish over the hre one and one-half cups
%, wstes, and \ ie he Il cook tS Is th Get,i min a a III .h sia stir
In one cup of sugar anu the Juice and rind of
one lemon. When the sauce is again boiling
slowly turn IL over two we'll beaten eggs, stir
ring all the while. Return 1t to the fire long
enough to heat, and serve.
For a New England apple custard %pie-Stew
ouartercd apples in a very little water until
they are tender; then rub them through a colan-
der. For one pie allow one pint OF cooked APP
Piles. While they are still hot stir into them n
spoonful OF butter, one cup of sugar. two we'll
beaten eggs. and half n cup of cream. Line n
deep pie plate with rich crust rolled thin, and
mi the plate with the prepared mixture. Bake
in a quick oven. A meringue may be put ever
the top II desired after the pie is baked.
A surprise pudding is made thns: Cook a cup
full of rice in milk until the grains are tender.
Butter a mould or basin. and make IA waffle an
inch thick Of the rice around the sides ana bot
tom. pressing 1t closely around. Fin the space
in the centre with quarters of stcwcd apples,
and put over them n thick layer OF rice. Cover
the mould and bake In u pan OF water about
half an hour. Set it away until the pudding is
perfectly cold. Turn the form carefully out on
a pretty dish. dot the rice over with outs OF cur
rant jelly and serve with whipped cream.