- 3 eggs
- ¾ cup of milk
- Salt
- 2 cups of flour
- Lard for baking
Preparation: The apples are pared, cored, filled with jelly and strewn with sugar.
Eggs, milk, salt and flour are stirred into a dough that is rolled out to ¼ inch thickness. With a tumbler cut out 12 round disks. Put each apple between two disks and press the edges together, so as to completely cover the apple. Then fry in much hot lard, place into a colander to drain off the fat and sprinkle with sugar and cinnamon. They may be served warm or cold.
No. 60—BISCUIT TORTONI. MACAROON MOUSSE.
Quantity for 6 Persons.
- 6 eggs
- 1 cup of powdered sugar
- 1 tsp. vanilla
- 1 cup of grated macaroons
- 1 pt. whipped cream
Preparation: Whip the yolks of eggs, vanilla and sugar well, mix in the macaroons, beaten whites of eggs and whipped cream. Oil a mold, put in the mixture and let it stand in ice 6 hours before serving.
No. 61—RUM CREAM WITH CHERRY SAUCE.
Quantity for 6–10 Persons.
- 6 eggs
- ¾ cup of rum
- ¼ lb. of sugar
- 1½ tsps. of vanilla
- 5 layers of gelatine or ½ package
- ½ pt. of milk
- 1 pt. whipped cream