No. 860. Apples, Sauted

12 cts.

A: 6 tart apples, core, and cut in slices \ an inch thick, cover with juice 1 lemon, 1 tbsp. brandy, 1 tbsp. sugar, for 1 hour ;

B : 1 tbsp. butter ;

C : 2 tbsps. powdered sugar, mixed with 1 tsp. cinnamon.

Drain A, saute in B, place on hot dish, sprinkle with C, and serve.

No. 861. Bananas, Sauted

24 cts.

A : 6 bananas, skin and slice lengthwise, cover with ice-water 5 m., drain, and saute in 1 tbsp. butter until brown ;

B : Juice 2 lemons, 1/4 c. sherry, 3 tbsps. powdered sugar, 1/2 tsp. vanilla, juice 1 orange, rind 1 lemon.

Place A on hot dish, cover with B, and serve.

No. 862. Fig Dainty

30 cts.

A : 1/2-lb. bag figs, stuff with salted peanuts or almonds, chopped, about 1 c. ;

B : 3 tbsps. sugar, 1 tbsp. lemon-juice, 1/2 c. sherry.

Cook B, add A, stir until tender, serve with sponge cake.

No. 863. German Toast

15 cts.

A : 6 slices buttered bread without crust;

B : 2 cs. milk, mixed with 3 beaten eggs, 1/8 tsp. salt ;

C : 1 tbsp. butter ;

D . Foam Sauce No. G02.

Soak A in B 15 m., drain, and saute in C, serve on hot dishes with D poured over.