The new practical housekeeping

Marbled Apples. — Peel, halve and core a dozen fine apples, place in a pan thickly spread with butter, powder with sugar and grated lemon peel, and bake in oven. Nearly fill an ornamental mold with apple marmalade, leaving an opening in center; pile the , baked apples in a ring upon the marmalade, fill the opening left with custard, and cover the whole with orange marmalade. Set mold in pan of hot water to bake, and serve bot. Or, pare and core six or seven apples leaving them whole ; boil half pint water and two tablespoons sugar, put in the apples and simmer gently till tender, taking care not to let them break. Cover bottom of dish with apple marmalade or apple butter, flavored with lemon, and place apples on this with piece of butter on each, and a few spoonfuls apricot jam or marmalade. Set the dish in oven ten minutes, then sprinkle over with powdered sugar and brown with salamander. Meringued Apples. — Put one quart water and two large cups granulated sugar in saucepan. Have ten apples pared and cored, and as soon as sugar and water boils, put in as many apples as will cook without crowding. Simmer gently until fruit is cooked through, turning when one side is done. Drain and cool on a dish ; pare, quarter and stew six more apples in one cup water. Turn stewed apples into syrup left from cooking the others, add grated rind and juice of one lemon, and simmer twenty minutes or until a smooth marmalade is formed, then let cool, Put one quart milk in custard-kettle, reserving half a cup for mixing one tablespoon corn-starch, which stir in when milk is hot, and let cook five minutes. Beat yolks of six eggs and whites of two with half cup powdered sugar ; gradually pour boiling milk on this, return to Kettle and cook three minutes, stirring all the time, add salt, turn into bowl, and let cool ; place the whole apples in a mound on dish using the marmalade to fill up the spaces between the apples. Beat four whites to a stiff froth with four tablespoons powdered sugar, spread over apples, and stick one pint blanched almonds into it, cutting each one in two or three strips as .in Jellied Apples. Brown slowly in the oven and let cool. Serve with the custard seasoned with lemon poured around the base of meringue Steamed Apples. — Take smooth, rich-flavored apples, wash and remove cores, leaving fruit whole. Put in a steamer and cook until perfectly tender. The juice in pan may be stewed down and poured over the apples ; serve either warm or cold with sugar and cream. Sweet apples are especially nice steamed, and if liked can be browned in oven ten or fifteen minutes, and when placed in oven put on each apple a tablespoon of meringue as above.