CanapA Firsr! Buy Home-Grown Fruit

APPLE JELLY

Cut 12 lbs. of apples into quarters and core. Put
into preserving kettle and add 6 quarts of water, cover
and boil gently for 20 minutes. Drain overnight and
strain the juice. Boil rapidly for 5 minutes and add
1 lb. of hot sugar to each pint of juice, stir until the
sugar dissolves, and boil quickly until it will form a
jelly on the spoon or on a cold plate. Add the seeds of
2 vanilla beans and pour into sterilized glasses. Cover
with paraffin. |

RAISED APPLE BISCUIT

Seald 1 cup of milk, add 1 tablespoon of sugar and
1 tablespoon of butter, let cool, add 14 cake of yeast
dissolved in warm water, 1 teaspoon of salt and 1 cup .
of flour. Let rise, add cup of apple, pared and grated,
and 1 cup of flour sifted with 14 teaspoon of soda, Let
rise for 1 hour.‘ Shape into 2 flat cakes, let them double
their bulk, bake in hot oven, split while hot and butter.
Serve hot, with sugar and butter.

APPLE TART

Line a deep, round pie tin with rich pie paste and
fill it three-quarters full of apples, pared, cored and
sliced. Dredge with sugar, put a twist of crust around
the edge. When nearly baked, spread with a thin layer
of orange marmalade and pour over a rich custard made
of 1 cup of milk, 1 tablespoon of sugar and 2 egg yolks.
Return to the oven and bake until the custard is set.

APPLE TARTS—I

Line patty pans with nice crust, put in each chopped
apples and a little sugar, bake in a moderate oven and
let cool. Just before serving, cover each tart with
whipped cream and place a drop of currant jelly on
the top of each.

APPLE TARTS—II

Roll a good paste into a rectangular sheet. Cream
% cup of butter, put over the pastry in small lumps.

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