RECIPES.

APPLE DESSERT.—­Pare some large tart apples, remove the cores, put into the cavities a little quince jelly, lemon flavored sugar, or grated pineapple and sugar, according to the flavor desired.  Have as many squares of bread with the crust taken off as there are apples, and place a filled apple on each piece of bread, on earthen pie plates; moisten well with a little quince jelly dissolved in water, lemon juice, or pineapple juice, according to the filling used.  Cover closely, and bake in a rather quick oven till the apples are tender.  Serve with whipped cream and sugar.

APPLE MERINGUE DESSERT.—­Pare and core enough tart, easy-cooking apples to make a quart when stewed.  Cover closely and cook slowly till perfectly tender, when they should be quite dry.  Mash through a colander, add a little sugar and a little grated pineapple or lemon peel.  Beat light with a silver fork, turn into a pudding dish, and brown in a moderate oven ten or fifteen minutes.  Then cover with a meringue made with two tablespoonfuls of sugar and the beaten whites of two eggs, and return to the oven for a moment to brown.  Serve cold.

APPLE ROSE CREAM.—­Wash, core, slice, and cook without paring, a dozen fresh snow apples until very dry.  When done, rub through a colander to remove the skins, add sugar to sweeten, and the whites of two eggs; beat vigorously with an egg beater until stiff, add a teaspoonful of rose water for flavoring, and serve at once, or keep on ice.  It is especially important that the apples be very dry, otherwise the cream will not be light.  If after rubbing through the colander, there is still much juice, they should be cooked again until it has evaporated; or they may be turned into a jelly bag and drained.  Other varieties of apple may be used, and flavored with pineapple or vanilla.  Made as directed of snow apples or others with white flesh and red skins, the cream should be of a delicate pink color, making a very dainty as well as delicious dessert.

APPLE SNOW.—­Pare and quarter some nice tart apples.  Those that when cooked will be whitest in color are best.  Put them into a china dish, and steam until tender over a kettle of boiling water.  When done, rub through a colander or beat with a fork until smooth, add sugar to sweeten and a little grated lemon rind, and beat again.  For every cup and a half of the prepared apple allow the white of one egg, which beat to a stiff froth, adding the apple to it a little at a time, beating all together until, when taken up in a spoon, it stands quite stiff.  Serve cold, with or without a simple custard prepared with a pint of hot milk, a tablespoonful of sugar, and the yolks of two eggs.

BAKED APPLES WITH CREAM.—­Pare some nice juicy sweet apples, and remove the cores without dividing.  Bake until tender in a covered dish with a spoonful or two of water on the bottom.  Serve with whipped cream.  Or, bake the apples without paring and when done, remove the skins, and serve in the same manner.  The cream may be flavored with a little lemon or rose if desired.  Lemon apples and Citron apples, prepared as directed on pages 186 and 187, make a most delicious dessert served with whipped cream and sugar, or with mock cream flavored with cocoanut.