Pare and slice one dozen large apples; stew them perfectly done, and run through a colander. Then add whites of twelve eggs, beaten to a stiff froth, and one pound white sugar. Eat with sweet cream.
A Nice Dessert of Apples.
Pare and weigh two pounds green apples. Cut them in small pieces, and drop them in a rich syrup, made of a pound and a quarter of "A" sugar and a little water. As soon as the syrup begins to boil, add the juice and grated rind of one large lemon or two small ones.
Boil till the apples become a solid mass. Turn out in a wet mould to stand till cold. Serve on a dish surrounded with boiled custard, or eat with seasoned cream.—Mrs. A. F.
A Nice, Plain Dessert.
Peel and slice the apples, stew till done, then run through a colander and sweeten, season. Beat the whites of three eggs to a stiff froth, and just before serving whip them into a quart of the stewed apples. Eat with cream.—Mrs. T.
Apple Compote.
Pare, core, and quarter the apples, wash them, and put them in a pan with sugar and water enough to cover them. Add cinnamon, and lemon peel which has been previously soaked, scraped and cut in strings. Boil gently till done; lay in a deep dish. Boil the syrup to the proper consistency, and pour over the apples.—Mrs. E.
Nice Preparation of Apples.
Quarter and core some well-flavored apples, place in a shallow tin pan or plate, sprinkle thickly with white sugar and a few small pieces of cinnamon. Pour on enough cold water to half cover the apples, and scatter a few small pieces of butter over them. Cook slowly till thoroughly done, then set away to cool.—Mrs. McG.