About twelve really good kinds are obtainable by the steward, for hotel purposes - Pound sweets, King, Baldwins, Spitzenbergs, Northern spy, Rhode Island greenings, Golden pippins, Johnathans, Wine saps, Snow, Shia-wasse beauty, Roxbury russets, Wageners. There are others, but these are among the first rank.

Apple Bavaroise

Apple sauce, flavored with sherry wine and lemon juice, with enough gelatine added to set it, the whole passed through a hair sieve, whipped cream stirred in according to quantity liked, then poured into molds and allowed to set till firm; served with whipped cream.

Apple Butter

Peeled apples boiled down in cider to a pulp with a flavor of allspice, the pulp then passed through a fine strainer.

Apples Baked

Good firm apples cored, the core hole filled with a mixture of butter and sugar flavored with nutmeg, then placed into a pan containing a little water, and baked till done.

Apple Cake

Apple sauce and an equal quantity of batter of the consistency of cream, made of flour, milk, eggs and sugar, mixed together and baked slowly till done; when nearly done, the top dusted with sugar, returned to oven to get a glazed appearance.

Apple Cheesecakes

Patty pans lined with puff paste, filled with apple marmalade containing a little grated lemon rind and enough yolks of eggs to set.

Apple Charlotte

The bottom and sides of a pan or mold lined with thin slices of buttered bread, the interior filled with thick apple marmalade, the top covered with slices of buttered bread half an inch thick dipped in a mixture of milk and eggs, the charlotte then baked a fine color, turned out and served with whipped cream.

Apple Chutney

A pint and a half of vinegar, two ounces of whole ginger bruised, one ounce of chillies, one ounce of mustard seed, two ounces of salt, twelve ounces of sugar, boiled slowly for forty-five minutes, then strained through a hair sieve; when cooled the vinegar thus flavored put on again with a large onion minced, one and one-half ounces of minced shallots, two ounces of sultana raisins, and two and one-half pounds of peeled and sliced apples, the whole boiled till apples are pulpy, then placed into stone jars and tied down with skin.

Apple Cream

Sweet apple sauce, containing a little butter and whipped whites of egg.

Apple Croquettes

Thick apple marmalade containing soft breadcrumbs and egg yolks baked till set. When cold, cut in strips two inches long and one inch thick, breaded, fried, and served with orange sauce.

Apple Custard

Apple marmalade mixed with beaten eggs and cream, poured into a pan or dish, and baked till set.

Apple Dumplings

Cored and peeled apples enclosed in pie paste, baked, boiled or steamed till done, served with a sauce or with cream.

Apple Float

Cream sweetened and flavored with nutmeg poured in a dish or pan; apple marmalade containing whipped whites of egg, poured in the centre; baked till set.