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Variations: Variations : . V I. Add cinnamon or nutmeg. Allow I t. s ice to I 1. Pour mixture into a baking dish and oven poach in a moderate oven 8 apples. t, A p " cup of sugar for until centre is firm (about 30 minutes). 2. Use honey instead of sugar. 2. Use one whole egg instead of 2 whites, add the beaten yolk to pulp 3 Fi . . . . and fold in the stiffly beaten white (good for apple whip). . ill the centres with a mixture of raisms, nuts, butter and sugar. _ 3. Substitute V2 c. whipping cream for the egg whites. Whip the cream f 4. Put a marshmallow on top of each apple a few minutes before taking until it will stand up. Fold in the fruit mixture. Serve cold. rom oven. . _ . . . . Fruit Sponge 5. Let cool after baking, fill caVity with Jam or jelly, garnish with whip- 1 c. fruit pulp l C. fruit juice or hot water ped cream. Jam or jelly may be placed in apples before baking. 1 T. gelatine 54 to yi C. s11.gy' I X; c. cold water . 1 T. lemon Nice Coddled Apples p 2 egg whites 2 c. water 1 or 2 c. sugar 8 apples Soak the gelatine in the cold water for 1(l.minuty: Add the fruit pulp Make a syrup by boiling water and sugar about 5 minutes. Pare and and sugar to the fruit juice and heat to b011ing pomt. Py1r hot. mixture core the apples and cook slowly in syrup. Cover closely. When cooked, over the soaked gelatine and add the lemon Juice, Set mixture ma cold lift out the apples, boil down the syrup a little more, if necessary, and pour - place until it begins to thicken, then beat ,wlth an egg beater.until 1t IS over the apples. .frothy and light in colour. Fold in the stiffly beaten egg whites. Pour Variations: Into a moistened mould and chill. Serve with custard sauce. 1. Apples in Bloom. Use bright well-coloured apples. Wash, wipe and Custard Sauce . core. Cook T syrup until skins will slip off. Scrape some of the red 2 egg yolks I/ltc 331151;; colour from inside of skins and return to syrup. Continue cooking till IT. sugar Pinch of salt 4 . apples are tender. . . Beat egg yolks, add sugar, salt and milk. Cook in a double boiler, It/r- 2. Apple Porcupine. Stick coddled apples with pieces of blanched ring constantly until the mixture creams the spoon. Cool and add vanilla. almonds cut in spikes lengthwise. . . . . Grape Sponge , Apgles Jellied. ft) apples in eighths and c.oo.k in syrup. Remove 1 T. granulated gelatine 3 T. sugar Pr, more app es an to each cup o syrup add 2 T. lemon Juice and Ff T. gelatine Id c cold water l t. lemon Juice which has soaked in y; c. cold water for 10 minutes. Chill this mixture till a: c: boiling water Yi c. grape Juice it thickens slightly. Add the apples and pour into a moistened mould to Whites of 2 eggs ... _ eat. Serve with cream or custard sauce. Soak Gelatine in cold water and dissolve it in the boiling water. Add _ sugar legion and am e iuice. Stir occasionally while cooling. When mix- Apple Charlotte turé begins to thicl<enp be at until frothy; then fold in the stiffly beaten egg . Slices of bread yi inch thick; stewed tart apples mashed and seasoned whites. Pour into a moistened mould and chill. ‘with sugar and nutmeg; melted butter. Line a greased mould with bread slices£1 dipped info oerrlpshed over with melted butter. Fit the slices close Baked Rhubarb 1 C sugar toget er or over ap. i the centre with the stewed a les and 4 c. rhubarb . . . T . . add h . . - almonds, if desired. Cover the top with slices of the) bread and (133333;: Wash thoroughly, cut in one inch pieces: y {hublarb 1: "ieesrdtc.'ho)e hour in a moderate oven. Turn out on serving dish and serve hot a not be peeled. The peel gives a delicate 1.oinkish CO our o e i: . du . . T . with sugar in covered casserole Bake m a moderate .oven unti ten er Variations.. (about 45 minutes). Remove cover and l.or?wn 3. Ir, 4 mlgultfs' d It may be Rhubarb may be used in place of apples. Proportions 4 c rhubarb eaten cold, but, if it stands too long, the Juice will e rea so e . 1 c. sugar. Bake 45 minutes. , . , A V ari . . Pre-school Pie 110178”: b ar . . . se rown su . Cut ir.syce If bread to resemble pie and toast it, if desired. Butter and 2. Add JA c seeded raisins. spread thick with apple sauce. A bit of whipped cream or a small portion 3 2 . e eel (dry or fresh). of jelly may be put on top. . Add 2 T. grated orang p . e 1 t cinnamon V2 t mace 4. Add juice pulp and grated rind of 1 orang in uid , . . Fruit Whip Uncover for last 15 minutes to absorb tlurextra q . 2 . . fi /3 F fruit pulp mashed or put through a Sieve, or lyf c. fruit cut in stewed Rhubarb ne pieces (cooked prunes, apricots, fresh or canned peaches, strawberries 4 h barb 1 c. sugar . or raspberries), 2 egg whites, 1 T. lemon juice (optional) sugar to taste. c. r ll b Put in saucepan. Add sugar. Mix . . . , Prepare same as Baked Rhubar '. k lo 1 without stirrir'i' 1lt1t whites until stiff, gradually add the fruit pulp, lemon juice and V well Cover: let stand 20 or 30 minutes. bcogdde 2.73:1 mixture cookeigl enou u t . . . x , e desirgd. s gar o sweeten to taste. Chill and serve with custard sauce, if giltélnggnder' From % to 1 c. water may 6 7