Apple Float

Rub a sufficient quantity of stewed apples through a coarse sieve, or mash them thoroughly. Sweeten with sugar and flavor with nutmeg, and add a spoonful at a time to the well-beaten whites of eggs (four eggs to each quart of apples used). Put in some cream and season with nutmeg at the bottom of the dish, placing the apples on top. Put in the oven for twenty minutes, and serve either hot or cold.

Fried Apples

The apples should be cut into slices unpeeled and fried, a few at a time, in a large fryingpan with enough fat or lard to cover the bottom of the pan. When the slices are brown on one side, turn them over with a knife. Then place in a dripping-pan and put in the oven. If desired the slices of apple may be placed in flour before frying, and if soaked in cognac or rum the result is agreeable.

Baked Apples

Core and peel some good cooking apples and set them nearly touching each other in a shallow bakingpan; mix a teaspoonful of grated lemon rind with each six teaspoonfuls of sugar requisite, and fill the cavities caused by the removal of the cores, pour in a sufficient quantity of water to cover the bottom of the pan, and bake in a very quick oven until soft, basting frequently with the syrup formed of the water and sugar.

Apricot Snowballs

Divide a sufficient quantity of boiled rice into six equal parts, and spread each over a small, wet pudding-cloth placed over a small basin to about a third of an inch in thickness. Cut half a dozen apricots only sufficient to extract the stones, fill the cavities with a little of the cooked rice, put them in the center of the rice, and draw the cloths gently around until the apricots are covered with the rice; then tie them securely, and put them in a steamer over a saucepan of boiling water and steam for ten minutes. Take out carefully and remove the cloths, put them on a dish and pour over a little sauce made from apricot syrup, and serve.

Baked Bananas

Remove the skin from the bananas and cut them lengthwise in halves and arrange at the bottom of a baking-dish close together. Sprinkle them over with sugar, with a few lumps of butter on top and a little grated nutmeg over the whole, and bake in a moderate oven for twenty minutes. By this time the bananas should be well glazed, and if there is not sufficient of their own liquor to baste them with add a little to the dish a few minutes before taking out of the oven. They should be served with cake and milk.