Every Aprrprte Has Irs SEAson

APPLE SHERBET

Boil 1 quart of apples in 1 pint of water until soft.
Mash through a sieve. Add the juice of 1 orange and
1 lemon, 1% lb. of sugar and 1 quart of water. Beat
well and freeze. When it becomes like slush, add the
well-beaten white of 1 egg and finish freezing.

STUFFED APPLES TO SERVE WITH TOAST

Into a large pan put 214 cups of white stock, add
a bay leaf, 1 teaspoon of minced onion, 14% teaspoon of
salt and a very little pepper. Simmer for 20 minutes
and strain. Pare and core 10 tart, red apples, put them
in a granite pan, pour the stock around, cover and sim-
mer until tender, but not broken. Carefully remove from
the stock and set aside. Blanch 2 cups of chestnut
meats, slice, cover with the stock, add 4 teaspoons of
currant jelly, 1% saltspoon of salt, a little paprika, and
simmer until the nuts are tender. Fill the centre of
the apples heaping full and garnish the roast meat with
them.

APPLES EN SURPRISE

Make apple cups by cutting a thick slice from the
stem end and removing the pulp with a teaspoon. Fill
the cups with equal quantities of the apple pulp, pecan
meats and Maraschino cherries cut into small pieces.
Add 1 teaspoon of sugar to each apple and bake until
the apples are soft, but will hold their shape. Remove
from the oven and add 1 teaspoon of Maraschino and
1 teaspoon of sherry to each cup.

APPLES STUFFED WITH FIGS

Pare and core large apples; fill centres with chopped
figs, cover with sugar, place in a deep baking dish
and add a little water. Bake, basting well, frequently.
Serve cold with. cream.

STUFFED APPLES

Cut the blossom end of good cooking apples. Scoop
out the centre and fill with pecan meats, add 2 teaspoons
of sugar and 1 teaspoon of brandy to each apple. Bake,

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