Apple Cream

1/2 pound of apples

2 tablespoonfuls of sugar

1/2 pint of cream

Wash and core the apples, cut them into slices, put them in a saucepan with the sugar and not more than two tablespoonfuls of water; cover the saucepan and cook until the apples are tender, press them through a sieve. When cold, fold in the cream, whipped to a stiff froth, put the mixture on a glass dish, dust with powdered sugar, and send to the table.

Apple Folly

3 baked apples

2 eggs

1 cupful of sugar

1 teaspoonful of vanilla

When the apples are cold, scoop out the inside; add to them the vanilla. Beat the whites of the eggs until light, not dry, and then add the sugar, which should be sifted powdered sugar, and beat until they are stiff and dry, then add the apples and turn into a glass dish. Serve with sponge cake.