No. 20. DRIED APPLE BUTTER
Wash 1 pound of dried or evaporated apples thoroughly, soak over night; in the morning cook with plenty of water; when well done, rub through a sieve; add sugar and cinnamon to taste, the juice of one lemon, juice of two oranges and butter the size of an egg; cook slowly until it will drop heavily from a spoon.
No. 21. APPLE CHARLOTTE
Soak ¼ box of granulated gelatine in 2 tablespoons cold water; add 1 pint of hot apple sauce, flavor and press through a sieve; as soon as the mixture bagins to harden, stir in 1 pint of whipped cream; line a mold with ladyfingers, pour in the mixture and set away to cool.
No. 22. CODDLED APPLES
Take tart, ripe apples of uniform size; remove the cores; place them in the bottom of a porcelain kettle; cover thickly with sugar; cover the bottom of the kettle with water and allow the apples to simmer till tender; pour the syrup over the apples and serve cold.
No. 23. FRIED APPLES
Quarter and core 5 apples without paring; put into a frying pan 1 cup of sugar, 1 tablespoon of butter and 3 tablespoons of water; let this melt and lay in the apples with the skin up; cover and fry slowly until brown.
No. 24. APPLE GELATINE
Cover ½ box of gelatin with ½ cup of cold water and let stand ½ hour; pare, core and quarter 6 tart apples; add the thin yellow rind of a lemon, cover with sweet cider or water, boil and press through a sieve; add 1 cup of sugar and juice of 1 lemon; pour over the gelatin, mix, turn into a mold and let harden; serve with cream or cider sauce.
No. 25. APPLE CUP
Core fine grained apples; pare except one ring around the center; cut celery hearts very fine; mix with mayonnaise dressing to which a little salt, pepper and half the whole amount of dressing of whipped cream has been added; fill the centers of the apples with the mixture and round up a little; serve on lettuce leaves.
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