Imperial Apples

Make a syrup by boiling one and one-half cups sugar and one and one-half cups water, eight minutes. Wipe, core and pare eight apples. Cook apples in syrup until soft, occasionaly skimming syrup. Drain apples from syrup, cool, arrange on serving dishes, fill cavities with jelly, marmalade or pressed fruit, stick apples with blanched almonds split in half, and garnish with whipped cream, sweetened and flavored with vanilla. - Mrs. George Barney, Williams, Ariz.

Apple Snow

Take a pint of stewed apples and press through a colander, whites of two eggs beaten to a stiff froth, and beat the whole" well together. Sweeten to taste. - Miss Katherine Anderson, Williams, Ariz.

Apple Snow

Peel and grate one large sour apple, sprinkle over it one cup of powdered sugar as you grate it to keep it from turning dark, break into this the whites of two eggs, and beat it all for twenty minutes, place in large bowl as it beats up very stiff and light. Heap this in a glass dish, and pour a fine, smooth custard around it. - Mrs. W. W. Bass, Grand Canyon, Ariz.

Apple Snow

Peel and grate one large sour apple, sprinkle over it a small cupful of powdered sugar as you grate it, to keep from turning dark; break into this whites of two eggs and beat all constantly for half hour. Heap this in a large glass dish and pour custard around it and serve. Use yolks of eggs for custard. - Miss Watson, Bay City, Mich.