Filling.
One cup hot water, to which is added one-half cup sugar, one egg, one tablespoonful cornstarch, boil slowly, and add one cup grated almonds and one teaspoonful vanilla. Any other nuts can be used.
APPLE CHARLOTTE.
One cup apple sauce, one cup sugar, one-third package gelatin, three cups cold water, three cups boiling water, one lemon. Dissolve the gelatin (Knox's preferred) in cold water for five minutes, add the boiling water, sugar, lemon juice and apple, strain and set it to cool. When it is nearly stiff, add the well-beaten whites of three eggs. Line a mold with lady-fingers, pour in jelly and let stand until firm. It is nice served with whipped cream or a sauce made from yolks of eggs.
Sauce.
One pint boiling milk, yolks of three eggs, one-fourth cup sugar. Add a tablespoonful gelatin dissolved in a little water just before taking from fire. A teaspoonful of vanilla.
APRICOT SHORTCAKE.
Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, one-half cup butter, one egg (very light), one cup cold water stirred into the flour. Stir all very slowly. Divide in half, bake in square pans. Sprinkle the tops with white granulated sugar. Bake ten or fifteen minutes. Mash and sweeten the fruit, spread on top and between layers.
Sauce.
One teaspoonful cornstarch with one-half cup sugar; one cup of the fruit juice at boiling point, add sugar with cornstarch and let boil five minutes. Grease pans with lard or beef drippings.