Stewed Apples
Pare and core eight apples. Arrange in baking dish; fill cavities with [Apple Jelly] and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds.
Vanilla Soufflé
- ¼ cup butter
⅓ cup flour
1 cup milk
4 eggs
½ cup sugar
1 teaspoon vanilla
¼ teaspoon salt
Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar and white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with [Orange] or [Sherry Sauce].
Orange Soufflé
- 3 egg yolks
3 egg whites
3 tablespoons powdered sugar
rind of one half orange
1 tablespoon orange juice
½ tablespoon lemon juice
¼ teaspoon salt
Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with [Strawberry Sauce].