With Sweetmeats

Prepare apples au beurre, and when ready to be served, fill the hole with any kind of sweetmeats or with currant-jelly. Serve warm.

In Pine-Apple

Core the apples with a fruit-corer and then peel them with the scalloped knife (the peels are used to make syrup or jelly), place them tastefully on a dish, so that they will form a pyramid, filling the place where the core was with sugar and a little cinnamon; then pour a little apple-syrup on the whole, and bake. When done, pour a little more syrup over, and serve cold or warm.

Apple-Syrup

Peel, quarter, and core four or six apples, of the pippin variety; cook them well in about a pint of water, a wine-glass of brandy, and a pinch of grated cinnamon; when well cooked, put them in a coarse towel, and press the juice out; put it in a stew-pan and set it on a good fire; add a pound of loaf-sugar, take the foam off with a skimmer a little before it boils, and boil about five minutes; take from the fire, let cool, bottle it, corking well. It may be kept for months. Syrup with pears, pine-apple, etc., is made in the same way.

Blanc-Mange

Set on the fire in a block-tin saucepan one quart of milk with the rind of a lemon and two table-spoonfuls of sugar; stir occasionally to melt the sugar.

Then mix about six ounces of corn-starch with half a pint of milk in a bowl. As soon as the milk rises, take it from the fire; take off with a skimmer the rind of lemon, and the skin that has formed on the top of the milk; put the milk back on the fire; turn the corn-starch into it, stir continually and very fast till it is very thick. It will take hardly a minute to get thick. Turn into a mould wetted with cold water and put away to cool. When perfectly cold, serve with the following sauce : Mix well in a tin saucepan two ounces of sugar and two yolks of eggs, then add half a pint of milk and mix again; set on the fire; stir continually, give one boil; take off; let cool, and serve.

Blanc-Manger

Throw in boiling water two ounces of sweet almonds and the same of bitter ones, or pour boiling water over them, and then skin them as soon as the skin comes off easily. Pound them well with four ounces of sugar, lay the whole in a pan with about a pint of water, set on the tire, and when on the point of boiling, take off and strain. Put in a tin saucepan about a pint of milk, the strained juice, an ounce of gelatin, a little rind of lemon, and a little nutmeg, both grated; set the whole on a moderate fire; simmer just enough to melt the gelatin and mix it with the rest, and then strain. Wet a mould with cold water, put the mixture in it, set it on ice, and serve when cool. It may be served with a sauce like the above.

Charlotte Russe

Wipe a mould well, see that it is dry, and then line the bottom and sides with lady's-fingers, or sponge cake cut in pieces about the size of a lady's finger. Commence by lining the bottom, placing the pieces so as to form a star or rosette, or plain, according so fancy. Then place some of them upright all around, rather tight, and even with the top of the mould. Fill with cream, well whipped, sweetened, and flavored with essence; place the mould on ice, and when ready to serve, place a dish on it, turn upside down, remove the mould, and serve as it is, or decorated.