No. 558. Apple Balls

10 cts.

A : 24 balls cut from apples with vegetable scoop, 1/2 c.

water, 1/4 c. sugar, 2 tbsps. lemon-juice ;

B : 6 round slices bread, toasted slightly and dipped in melted butter mixed with hot milk ;

0 : 1/2 c. jelly, marmalade, or chopped nuts, then a meringue made of 2 egg-whites, 2 tbsps, powdered sugar,

1/2 tsp. lemon-juice or vanilla.

Cook or steam A until tender, pile them on B, cover with C, brown in oven, and serve at once.

No. 559. Apple Farci, with Whipped Cream

20 cts.

A : 6 fine Spitzenburg apples, core but do not peel, steam until tender and skins break ;

B : Boil \ c. sugar with 1 c. of water 5 m., add \ c. each candied cherries and pineapple ;

C : 1 c. cream, whipped, 1/2 c. chopped almonds, 1 tsp.

vanilla, and 1 tbsp. sherry ;

D : C round slices toast or cake.

Place A on D, stuff centres with B, pour C over, apples, and serve.

No. 560. Bananas, Baked

75 cts.

A: 4 large bananas, peel, cut in slices lengthwise ;

B : 1/4 c. sugar, 1/8 tsp. salt, 2 tbsps. lemon-juice, 1 tbsp. melted butter, mix thoroughly ;

C : 1/2 c. powdered macaroons, meringue of 2 egg-whites, and sugar.

Put A and B in layers in baking-dish, bake half an hour, cover with C, brown slightly, and serve.

No. 561. Beignets Souffles

18 cts.

A : 1 tbsp. butter, 6 of water, boil and add 5 tbsps. flour, cook 5 m., cool and add 4 eggs, one by one, beating thoroughly, and 1 tsp. vanilla;

B : Soft Sauce No. 605 (Soft Sauce).

Drop A from tip of spoon into very hot fat, roll in powdered sugar and cinnamon, and serve with B.

No. 562. Bread and Almond Pudding

15 cts.

A: 1 c. bread-crumbs, 2 cs. hot milk, \ c. almonds, chopped, soak, and add to 2 egg-yolks, beaten with \ c.

sugar, and juice and grated rind of 1 lemon ;

B : Whites, beaten stiff ;

C : Fruit Sauce No. 603 (Fruit Sauce), or Orange Sauce No. 604 (Orange Sauc).

Mix A, fold in B, bake in small moulds 20 m., serve hot with C.

No. 563. Bread and Fruit Custard

18 cts.

A : 6 slices bread, soaked in milk, 1 c. sliced apples, 1 c. seeded raisins, 1/4 c. sugar, grated lemon-peel;

B : 2 cs. hot milk, 3 beaten eggs, 1/8 tsp. salt; C : Vanilla Sauce No. 607 (Vanilla Sauce).

Line a buttered mould with the bread, add fruit in layers, pour in B, bake until custard is set. Serve with C.

No. 564. Bread Croquettes

12 cts.

A : 2 cs. bread-crumbs, boil in 1 c. hot milk 2 m., add grated rind 1 lemon, 1/2 c. currants. 1/2 tsp. cinnamon, remove from fire, and add 2 egg-yolks ;

B : Sherry Sauce No. 606 (Sherry Sauce).

Cool A, form into croquettes, crumb, egg, crumb and fry in hot fat. Serve with B.

No. 565. Cake Croquettes

12 cts.

Follow Recipe No. 564 (Bread Croquettes), using cake instead of bread, omit lemon and cinnamon, and add 1 tsp. vanilla and 1/2 c. English walnuts, chopped tine.