Or you may change the dish by making a soft custard with the yolks of four eggs, three tablespoonfuls of powdered sugar and a scant quart of milk.  When cold, spread it over the apples.  Whip the whites of the egg, flavor with lemon and place on the custard.  Color in the oven.

SYLLABUB.

One quart of rich milk or cream, a cupful of wine, half a cupful of sugar; put the sugar and wine into a bowl and the milk lukewarm in a separate vessel.  When the sugar is dissolved in the wine, pour the milk in, holding it high; pour it back and forth until it is frothy.  Grate nutmeg over it.

CREAM FOR FRUIT.

This recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit.

One cupful of sweet milk; heat it until boiling.  Beat together the whites of two eggs, a tablespoonful of white sugar and a piece of butter the size of a nutmeg.  Now add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk; cook it until it thickens; it must not boil.  Set it aside to cool.  It should be of the consistency of real fresh cream.  Serve in a creamer.

STRAWBERRY SPONGE.

One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs.  Soak the gelatine for two hours in half a cupful of the water.  Mash the strawberries and add half the sugar to them.  Boil the remainder of the sugar and the water gently twenty minutes.  Rub the strawberries through a sieve.  Add the gelatine to the boiling syrup and take from the fire immediately; then add the strawberries.  Place in a pan of ice-water and beat five minutes.  Add the whites of eggs and beat until the mixture begins to thicken.  Pour in the molds and set away to harden.  Serve with sugar and cream.  Raspberry and blackberry sponges are made in the same way.

LEMON SPONGE.

Lemon sponge is made from the juice of four lemons, four eggs, a cupful of sugar, half a package of gelatine and one pint of water.  Strain lemon juice on the sugar; beat the yolks of the eggs and mix with the remainder of the water, having used a half cupful of the pint in which to soak the gelatine.  Add the sugar and lemon to this and cook until it begins to thicken, then add the gelatine.  Strain this into a basin, which place in a pan of water to cool.  Beat with a whisk until it has cooled but not hardened; now add the whites of the eggs until it begins to thicken, turn in a mold and set to harden.

Remember the sponge hardens very rapidly when it commences to cool, so have your molds all ready.  Serve with powdered sugar and cream.

APPLE SNOW.