No. 270. Apple-sauce

6 cts.

A : 6 sour apples, peel, core and quarter, add

1/2 c. water;

B :3 tbsps. sugar, 1/8 tsp. cinnamon, grating nutmeg.

Cover A and simmer without stirring until apples are soft, add B, mix and press through a colander. Serve hot

No. 271. Apple Fritters, to serve with Meats

10 cts.

A : 6 slices apple pared and cored ;

B : 2 tbsps. powdered sugar. 1/2 tsp. cinnamon, 1 tbsp.

lemon-juice ;

C : Batter .No. 315 (Batter).

Cover A with B for 1/2 an hour, dip in C, fry in hot fat.

No. 272. Apple-sauce Croquettes

15 cts.

A : 6 sour apples, peel, core, and quarter ;

B : 1/4 c. sugar, juice and grated rind 1/2 lemon, grating nutmeg, dash salt and cinnamon :

C : 1 tbsp. hot butter, and 1 tbsp. cornstarch, cooked until smooth ; D : 3 egg-yolks, slightly beaten.

Steam A in double boiler until soft, mash, add B. simmer until very thick, add C, cook 2 m., add D, cook until quite thick, turn out on buttered dish to cool. When cold form into small balls, crumb, egg and crumb, fry in deep fat. drain. press in at the top of each, insert a clove to represent apple-stem.

No. 273. Cider Apple-sauce

20 cts.

A : 1/2 peck pound-sweet apples :

B . 1 qt. fresh sweet cider, or 1 pt. boiled cider and 1 pt. cold water. Pare, core, and quarter A, cover with hot water, tender, drain, add B and sugar if cider is not sweet enough, boil 20 m. Cool and keep in covered jars.

No. 274. Cranberry-sauce

20 cts.

A : 1 qt. cranberries, wash and cover with 2 qts. boiling water ;

B : 2 cs. granulated sugar.

Boil A 20 m., or until skins burst, add B, stir until dissolved, turn into a glass dish, or press through a colander.

No. 275. Cranberry Jelly Moulds

20 cts.

A : 1 qt. cranberries, wash and cover with 1 pt. boiling water ;

B : 2 cs. hot sugar.

Cook A until very soft, strain and add 1 scant c. B to each c. pulp, boil 5 m., strain into 6 tiny glass moulds.

No. 276. Currant Jelly Forms

10 cts.

A : 1 c. currant jelly.

Melt A and fill tiny liqueur or cordial glasses. When ready to serve, turn out on the plates with meat or game.

No. 277. Currant Marmalade

65 cts.

A : 3 lbs. currants pressed through a coarse sieve, 3 lbs. sugar, 1 lb. chopped and seeded raisins ;

B : 2 oranges.

Mix A, add grated yellow peel and juice and pulp of B, rejecting seeds and white skin. Boil until it jellies. Turn into glass jars.

No. 278. Egg-tomato Sweets

90 cts.

A : 7 lbs. egg-tomatoes, scald and peel ;

B : 5 lbs. granulated sugar ; C : 1/2 c. weak vinegar, 1 tbsp. salt; D : Whole spices to taste, allspice, cinnamon, ginger, cassia buds, cloves, and mace.

Cover A with vinegar and water, 1/2 of each, for 12 drain, put C in preserving kettle, add A in with Band D. Simmer gently, stirring carefully until toes are transparent ; remove them carefully, one at a til boil syrup until thick, strain, add tomatoes, and when boiling, pour into cans and seal. This will till 6 pint Serve with meat course.

No. 279. Orange Marmalade

55 cts.

A : 6 large oranges, :; lemons, scrub thoroughly, cut in thin slices, reject end pieces, put seeds in a bowl with 1 c.

cold water ;

B : 3 1/2 pts. cold water ;

C : -4 lbs. granulated sugar.

Cover A with B, and soak both fruit and seeds 36 hours : drain water from seeds into the fruit. Simmer slowly 2 hours, add C, cook 1 hour or until mixture jellies ; stir occasionally during last hour's cooking. Pill glass jars or tumblers, cover and keep in a cool place. This may be made with honey instead of sugar, and 2 cs. shredded almonds may be added.

No. 280. Rice Croquettes en Surprise

15 cts.

A : 2 cs. cold boiled rice, 1 tbsp. butter or cream. 1 tsp. sugar, 1/4 tsp. salt, grating nutmeg ;

B : 6 tbsps. jelly or jam.

Mix A, when cold, spread them thin in your hand, till with B, press and fold together, form into croquettes. (See Croquettes.)