Put strips of bread, from which the crusts have been cut off, and dipped into melted butter, in the bottom of a plain mould, then line the sides of the mould the same way and fill up with apple pulp, which has been sweetened and the rind and juice of one lemon added. Place a piece of bread, dipped into melted butter, on top and bake in a moderate oven.
Peel eight sour apples and remove the cores. Leave whole or cut in halves. Make a syrup of 1 cup of sugar and 2 cups of water, boil and skin, then put in the apples and thinly-cut rind of 1 lemon and half of the juice. Cook until the apples are tender, then carefully lift them out of the syrup, and boil the syrup quickly until thick and syrupy. Cool and pour over the fruit.
Mix the stiffly-beaten whites of eggs with sweetened apple pulp, and pile lightly in a glass dish. Serve with sweetened whipped cream or custard.
Take slices of sponge cake, put into a glass dish and cover with apple pulp, then pour a custard over. Set away to chill, then spread the top with whipped cream and garnish with apple jelly, crystallised cherries and strips of Angelica.
Fill custard glasses three-quarters full with sweetened apple pulp, and pile sweetened whipped cream on top.
Take fresh stewed or canned apricots, and drain them from the syrup. Strain the syrup and put into a saucepan over the fire to heat. To every cup of syrup allow 2 level tablespoons of maizena, and mix with a little water. When the syrup reaches boiling point gradually stir in the maizena allow to cook for five minutes. If not sweet enough, add a little sugar. Pour into a wet ring mould, and when cold and firm, serve with the fruit in the centre.
Take canned apricots and drain from the syrup, then rub through a sieve, and fold in the stiffly-beaten whites of 2 eggs. Pour into a serving dish and serve with a custard made from the two egg yolks, 1/2 cup of milk and 1/4 cup of syrup from the apricots.
Prepare the same way as "Lemon Mould," but instead of water use thin syrup drained from canned fruit. Set in a ring mould, and serve with canned fruit in the centre.
Mix together 6 tablespoons maizena and 6 tablespoons sugar, and pour on to this 2 cups of boiling water, stir well, then return to the saucepan and cook for 5 minutes. Remove from the fire and add the juice and grated rind of one lemon. Let cool, then fold in the stiffly-beaten whites of 2 eggs, pour into a wet mould and leave to set. Serve with a custard made of the 2 yolks of eggs.
After fruit has been prepared as above and allowed to stand with sugar sprinkled over, add also a small tumblerful of green chartreuse or any other liqueur preferred. Leave in a cool place for an hour, then add some strawberry or raspberry syrup.
Put two cupfuls of milk into a double boiler; add four tablespoonfuls of sugar and the grated rind of one lemon. When near to boiling point stir in half a cupful of cornstarch moistened with a quarter of a cupful of cold milk; cook for five minutes, then remove from the fire and add half a cupful of chopped ripe cherries, one teaspoonful of vanilla extract and one cupful of whipped cream. Pour into a wet mould and turn out when cold. Serve decorated with ripe, stoned cherries and whipped and sweetened cream.