Peel the apples, take out the cores with a scoop so as not to injure the shape of the apples, put them in a deep baking-dish, and pour over them a syrup made by boiling sugar in the above pro- portion; put a little piece of shred lemon peel inside each apple, and let them bake very slowly until soft, but not in the least broken. If the syrup is thin, boil it until it is thick enough; take out the lemon peel, and put a little jam inside each apple, and between each a little heap of well-boiled rice; pour the syrup gently over the apples, and let it cover the rice. This dish may be served either hot or cold. Spiced Apples — Four lbs. apples (weigh them after they are peeled), 2 lbs. sugar, 3^^ oz. cinna- mon in the stick, }^ oz. cloves, and 1 pt. vinegar✪ Spiced Apples. Let the vinegar, spices and sugar come to a boil; then put in the whole apples, and cook them until they are so tender that a broom-splint will pierce them easily. These will keep for a long time in a jar. Put a clean cloth over the top of the jar before putting the cover on. Pastry. 209 Apple Charlotte — Some good cooking apples, sugar (1 lb. apple pulp to 3^ lb. sugar), lemon flavoring, fried bread✪ Apple Charlotte. Bake good cooking apples slowly until done; scrape out all the pulp with a teaspoon, put it in a stewpan in the above proportion; stir it until the sugar is dissolved and the pulp stifiE. Take care it does not burn. Add a little lemon flavoring, and place the apple in the center of a dish, arranging thickly and tastefully around it neatly cut pieces of the carefully fried bread. If it is desired to make this dish very nice, each piece of fried bread may be dipped in apricot jam. Rhubarb charlotte may be made in the same manner. The rhubarb must be boiled and stirred until a good deal of the watery portion has evaporated, and then sugar, i^ lb. to 1 lb. of fruit, being added, it should be allowed to boil until it is thick. 14 DBS§§RT. Oranges — Oranges may be prepared for table in the following manner: Cut gently through the peel only, from the point of the orange at the top to dent made at the bottom, dividing the outside of orange into cloves or sections, seven or eight in number. Loosen the peel carefully, and take each section off, leaving it attached only at the bottom. Scrape the white off the orange itself, and turn in each section double to the bot- tom of the orange, so that the whole looks like a dahlia or some other flower. Almonds and Raisins — Serve on a glass dish, the raisins piled high in the center. Blanch the almonds and strew over them. Frosted Currants — Froth the white of an egg or eggs, dipping the bunches into the mix- ture. Drain until nearly dry, then roll in white sugar. Lay upon white paper to dry. Impromptu Dessert — Cover the bottom of a large glass dish with sliced orange; strew over it powdered sugar, then a thick layer of cocoanut. Alternate orange and cocoanut till the dish is full, heaping the cocoanut on the top. Dessert of Apples — One lb. sugar, 1 lb. finely flavored ripe sour apples, 1 pint rich cream, 2 eggs, }4 cup sugar✪ Dessert of Apples.

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Peel the apples, take out the cores with a scoop so as not to injure the shape of the apples, put them in a deep baking-dish, and pour over them a syrup made by boiling sugar in the above pro- portion; put a little piece of shred lemon peel inside each apple, and let them bake very slowly until soft, but not in the least broken. If the syrup is thin, boil it until it is thick enough; take out the lemon peel, and put a little jam inside each apple, and between each a little heap of well-boiled rice; pour the syrup gently over the apples, and let it cover the rice. This dish may be served either hot or cold. Spiced Apples — Four lbs. apples (weigh them after they are peeled), 2 lbs. sugar, 3^^ oz. cinna- mon in the stick, }^ oz. cloves, and 1 pt. vinegar. Let the vinegar, spices and sugar come to a boil; then put in the whole apples, and cook them until they are so tender that a broom-splint will pierce them easily. These will keep for a long time in a jar. Put a clean cloth over the top of the jar before putting the cover on. Pastry. 209 Apple Charlotte — Some good cooking apples, sugar (1 lb. apple pulp to 3^ lb. sugar), lemon flavoring, fried bread. Bake good cooking apples slowly until done; scrape out all the pulp with a teaspoon, put it in a stewpan in the above proportion; stir it until the sugar is dissolved and the pulp stifiE. Take care it does not burn. Add a little lemon flavoring, and place the apple in the center of a dish, arranging thickly and tastefully around it neatly cut pieces of the carefully fried bread. If it is desired to make this dish very nice, each piece of fried bread may be dipped in apricot jam. Rhubarb charlotte may be made in the same manner. The rhubarb must be boiled and stirred until a good deal of the watery portion has evaporated, and then sugar, i^ lb. to 1 lb. of fruit, being added, it should be allowed to boil until it is thick. 14 DBS§§RT. Oranges — Oranges may be prepared for table in the following manner: Cut gently through the peel only, from the point of the orange at the top to dent made at the bottom, dividing the outside of orange into cloves or sections, seven or eight in number. Loosen the peel carefully, and take each section off, leaving it attached only at the bottom. Scrape the white off the orange itself, and turn in each section double to the bot- tom of the orange, so that the whole looks like a dahlia or some other flower. Almonds and Raisins — Serve on a glass dish, the raisins piled high in the center. Blanch the almonds and strew over them. Frosted Currants — Froth the white of an egg or eggs, dipping the bunches into the mix- ture. Drain until nearly dry, then roll in white sugar. Lay upon white paper to dry. Impromptu Dessert — Cover the bottom of a large glass dish with sliced orange; strew over it powdered sugar, then a thick layer of cocoanut. Alternate orange and cocoanut till the dish is full, heaping the cocoanut on the top. Dessert of Apples — One lb. sugar, 1 lb. finely flavored ripe sour apples, 1 pint rich cream, 2 eggs, }4 cup sugar.

The white ribbon cook book