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APPLE MERINGUE

Two cups of steamed apple pulp, 1%, cup of sugar,
1 teaspoon of butter, 1, teaspoon of cinnamon or nut-
meg. Add the yolks of 2 eggs, slightly beaten, and 1
tablespoon of thick cream. Fill a deep pie tin lined
with crust and bake without an upper crust. Make a
meringue of the whites of 2 eggs and 2 tablespoons of
sugar; brown in a very moderate oven.

APPLE OMELET—I

To 8 large apples, stewed very soft and mashed fine,
add 1 cup of sugar, and flavor with nutmeg or cinnamon.
When cold, stir in 3 well-beaten eggs and 14 tablespoon
cornstarch dissolved in 2 tablespoons of milk. Stir well
and bake slowly 20 minutes. Serve hot.

APPLE OMELET—II

Separate 4 eggs; beat whites to a very stiff froth,
then add the yolks and beat again, adding gradually
2 tablespoons of powdered sugar. Have ready an omelet
pan, in which 1 tablespoon of butter nas been melted,
pour the egg mixture into the pan, and when it begins
to thicken, spread over it a layer of apple sauce. Fold,
turn onto a hot platter, and serve at once with pow-
dered sugar.

APPLES WITH OATMEAL

Core apples, leaving large cavities, pare and cook in
a syrup made by boiling 1 cup of sugar with 114 cups
of water for 5 minutes. When the apples are soft, drain
and fill cavities with the hot, well-cooked meal, and
serve with cream and sugar.

APPLES AND RICE

Pare and core apples, place in a baking dish and
fill the holes in the apples with chopped raisins and
sugar, fill the spaces between the apples with rice that
has been boiled for 15 minutes. Cover and bake for 15
minutes, remove cover and bake for 15 minutes longer.
Serve hot, with cream.

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