Tue Appre 1s Foop, Tonic Aanp CosMETIC IN ONE

APPLE CUSTARD

Beat the yolks of 4 eggs and add % cup of sugar,
cook for 1 or 2 minutes and remove from the fire.
Gradually add 1 pint of grated apple. Pour into a
serving dish and cover with a meringue made of the
well-beaten whites of 4 eggs and 3 tablespoons of pow-
dered sugar.

APPLE CROQUETTES

Pare, quarter and core enough tart apples to make
a pint, place in a saucepan with 1 small tablespoon of
butter, and if the apples are not juicy, a few table-
spoons of water. Cover and stew gently until tender,
then press through a sieve. Return to the fire and add
sugar. Add 1 tablespoon of cornstarch and 4% teaspoon
of salt, mixed to a thin paste with cold water, stir until
thickened, cover and cook slowly for 15 minutes. Turn
out on a greased dish and set away until cold. Form
into tiny croquettes, roll in bread crumbs, dip in lightly
beaten egg, then roll again in bread crumbs and fry in
deep fat, drain on unglazed paper and serve with roast
pork or roast goose.

APPLE GELATINE

Cover 1% box of gelatine with 1% cup of cold water
and let stand for half an hour. Pare, core and quarter
6 tart apples, add the thin, yellow rind of 14 lemon,
cover with sweet cider or water, boil and press through
a sieve, add 1 cup of sugar and juice of 1 lemon. Pour
over the gelatine, mix, turn into a mould and let harden.
Serve with cream or cider sauce.

APPLE JAM

Pare and cut apples into quarters, core and cut into
rather thick slices; to every pound of apples allow 1 lb.
of brown sugar, and to every 5 lbs. of apples allow the
thinly cut rinds and juice of 4 lemons and % lb. of
ginger root and 1 oz. of cloves. Let stand in a bowl
until the following day, boil until the apples are a rich
amber color and perfectly clear.

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