APPLE CREAM.—­One cup thick cream, one cup sugar, beat till very smooth; then beat the whites of two eggs and add; stew apples in water till soft; take them from the water with a fork; steam them if you prefer.  Pour the cream over the apples when cold.

APPLE CUSTARD.—­Pare tart apples, core them, put them into a deep dish with a small piece of butter, and one teaspoon of sugar and a little nutmeg, in the opening of each apple, pour in water enough to cook them, when soft cool them and pour over an unbaked custard so as to cover them and bake until the custard is done.

APPLE FANCY.—­Pare and core apples, stew with sugar and lemon peels, beat four eggs to a froth, add a cupful of grated bread crumbs, a little sugar and nutmeg, lay the apples in the bottom of a dish and cover with the bread crumbs, laying a few pieces of butter over the top, bake in a quick oven, when done turn out upside down on a flat dish, scatter fine sugar over the top of apples, boil potatoes and beat fine with cream, large piece butter and salt, drop on tin, make smooth on top, score with knife, lay a thin slice of butter on top, then put in oven till brown.

APPLE FRITTERS.—­One pint milk, three eggs, salt to taste, as much flour as will make a batter, beat yolks and whites of eggs separately, add yolks to milk, stir in the whites when mixing the batter, have tender apples, pare, core, and cut in large thin slices, around the apple, to be fried in hot lard, ladle batter into spider, lay slice of apple in centre of each quantity of batter, fry light brown.

APPLE SNOW BALLS.—­Pare six apples, cut them into quarters, remove the cores, reconstruct the position of the apples, introduce into the cavities one clove and a slice of lemon peel, have six small pudding cloths at hand and cover the apples severally in an upright position with rice, tying them up tight, then place them in a large saucepan of scalding water and boil one hour, on taking them up open the top and add a little grated nutmeg with butter and sugar.

ARROW-ROOT BLANC-MANGE.—­Put two tablespoonfuls of arrow-root to a quart of milk, and a pinch of salt.  Scald the milk, sweeten it, and stir in the arrow-root, which must first be wet up with some of the milk.  Boil up once.  Orange-water, rose-water or lemon-peel may be used to flavor it.  Pour into molds to cool.

ARROW-ROOT CUSTARD.—­Arrow-root, one tablespoonful; milk, 1 pint; sugar, 1 tablespoonful, and 1 egg.  Mix the arrow-root with a little of the milk, cold; when the milk boils, stir in the arrow-root, egg and sugar, previously well beaten together.  Let it scald, and pour into cups to cool.  To flavor it, boil a little ground cinnamon in the milk.

ARROW-ROOT JELLY.—­To a dessert-spoonful of the powder, add as much cold water as will make it into a paste, then pour on half a pint of boiling water, stir briskly and boil it a few minutes, when it will become a clear smooth jelly; a little sugar and sherry wine may be added for debilitated adults; but for infants, a drop or two of essence of caraway seeds or cinnamon is preferable, wine being very liable to become acid in the stomachs of infants, and to disorder the bowels.  Fresh milk, either alone or diluted with water, may be substituted for the water.