Watcr ror THE B.C. Branp on THE Box

APPLE AND CELERY SALAD

Pare, core and cut into %-in. cubes mellow apples;
mix with half the amount of celery, cut into 1-in.
slices; add a little salt and put into a salad bowl. Mix
with mayonnaise dressing and serve on lettuce leaves or
garnish with celery tops.

NOVELTY APPLE SAUCE

Pour a good apple sauce into a flat serving dish,
sprinkle thickly with chopped almonds and cinnamon.
Serve with cream.

BAKED APPLES—I

Wipe and core sour apples, place in a baking dish
and fill centres with sugar and cinnamon, allowing 1% cup
of sugar and % teaspoon of cinnamon to 8 apples.
Cover the bottom of the dish with boiling water and

bake in a hot oven until soft, basting often with syrup

in the dish. Serve hot or cold with cream.

BAKED APPLES—II
Peel and core tart apples, fill the holes with shredded

citron, raisins, sugar, and a little lemon peel, place in.

baking dish and pour over them 1% cup of water and
dust with granulated sugar. Bake in a slow oven until
perfectly tender, sprinkle with soft bread crumbs and
sugar, bake for 10 minutes and serve hot with cream or
pudding sauce.

BAKED APPLES—III

Core and pare large, tart apples, fill cavities with
butter, sugar and spice and bake in the usual way. Cook
parings,: cores and one large chopped apple in water to
cover. Strain juice, add the juice of 1 lemon, and sugar
in the proportion of two-thirds of a cup to 1 cup of
juice. Cook until it jellies and pour over the baked
apples. Chill and serve with whipped cream.

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