The Worcester domestic science school's one year course laboratory cook book

Add water to sugar, put on to heat to a syrup, peel and core apples, cook slowly in syrup. Turn often and keep whole. Remove apples when soft. Add hydrated gelatine to syrup, beat until cold. Cook brown sugar, cream and butter to the ball stage, then add nuts, beating all of the time. Place apples on serving dish, pour mixture containing nuts in centre. Pour syrup around apples. Place on ice to cool. Garnish with whipped cream. APPLE TAPIOCA. y2 C. tapioca V2 t. salt 8 apples Grated rind and juice !/2 C. sugar of one lemon 3 C. boiling water Cook tapioca in boiling water until transparent, add salt and lemon rind and sugar. Core, pare and cut apples into % inch pieces. Arrange in baking dish, pour the lemon juice over apples, add tapioca, bake until apples are tender, add 1 T. butter before takiug from oven. KICE SURPRISE. 1 C. rice 1 pt. cold chopped meat 1 C. tomato or white sauce Vo t. salt Vs t. pepper Boil rice in plenty of water, drain and line a mould. Fill with meat seasoned and moistened with sauce. Cover with rice. Bake in pan of water 40 min. Serve with tomato sauce. VENETIAN CAKES. 1/2 C. butter 3 egg yolks 1/2 C. powdered sugar V2 C. almonds (enough to iy2 C. pastry flour put one on each cake) 1 t. vanilla Cream butter and sugar till light, add yokes well beaten, mix well, add vanilla and flour. Take piece of dough, dip in powdered sugar, roll into small ball y2 inch in diameter, press one almond on top. Place balls a little distance apart on floured pans. Bake in moderate oven 10 or 15 min. CHOCOLATE CORNSTARCH PUDDING. 2 C. milk 3 egg whites 6 T. cornstarch V2 t. vanilla 6 t. sugar 1% sq. chocolate Dissolve cornstarch in a little cold milk. Scald remaining milk. Add cornstarch solution gradually, stirring all the time. Place over blaze and cook until slightly thickened, then cook in double boiler 20 min. Remove from fire, add egg whites beaten stiff. Turn 1-3 of mixture in separate dish, add melted chocolate. Add vanilla to white mixture. Put layer of white in a mould, then chocolate, then a white layer. Serve with cream or chocolate sauce, thick. RAISIN SAUCE. 1 C. boiling water 2 T. sugar 1 C. chopped raisins 1 T. cornstarch Mix cornstarch with sugar, add water, raisins, and cook until thick. SPANISH CREAM. Hydrate 1-3 box gelatine in 3 C. milk for 1 hour, then put on stove and when hot stir in 3 egg yolks and % 0. sugar. When milk is scalding stir in 3 egg whites beaten stiff, flavor with y2 t. lemon. Mould. COFFEE JELLY. 2 C. coffee 1 C. sugar 1 C. boiling water 2y2 T. gelatine !/4 C. cold water Hydrate gelatine in cold water. Put coffee and boiling water in sauce pan, bring to boiling point. Place gelatine over steam of tea kettle or in hot water to dissolve, add to coffee and add sugar. Mould. LEMON SAUCE. y2 C. sugar 1 T. cornstarch 1 C. boiling water 1 T. butter 14 t. lemon extract Mix sugar and cornstarch, add boiling water. Cook 5 min., add butter and lemon extract. NOUGAT FROSTING. 1 C. chopped almonds 1 C. sugar 4 T. sugar 1-3 C. boiling water 2 egg whites Brown almonds in oven, caramelize 4 T. sugar, add almonds, cool and pound. Boil sugar and water until it threads, add almonds powdered, pour onto beaten whites and beat until thick enough to spread.