No. 7. APPLE GOODIE
Cut apples into balls with a vegetable scoop, and cook until tender in a little syrup to which a little lemon juice has been added; toast slices of bread or stale cake; dip in milk to which a little salt and butter has been added; pile apple balls on slices of bread or cake; add bits of any kind of jelly or jam; serve with plain cream.
No. 8. APPLE MACEDOINE
Cut a thick slice off the stem end of red apples; core and remove the pulp with a potato ball cutter; cook ½ cup sugar with one cup of water; add clean rose geranium leaves and apple balls; cook till the balls are tender; when syrup is cold, add juice of one lemon and a couple of peaches sliced into small pieces; fill apple shells with the mixture and serve as first course at a luncheon.
No. 9. APPLE PRELINES
Core and peel six apples and cook in 1½ cups of sugar and 2 cups of water; make a candy of one cup of sugar, a little water and ½ cup minced nuts; when this begins to carmel, put a spoonful on the top of each apple; pour the syrup in which the apples were cooked over the apples and serve with whipped cream.
No. 10. APPLE PONE
Pare and chop 1 quart of sweet apples; pour a pint of boiling water over 1 quart of oatmeal; when cool, add enough sweet milk to make a very soft batter; add two tablespoons of sugar and ½ teaspoon of salt; add the apples and pour into a well-buttered pan, cover and bake in a moderate oven two hours.
No. 11. PORCUPINE APPLES
Select apples of equal size; pare, core and cook in a syrup made of one cup of water to cup sugar; boil syrup down and roll apples in it; stud with blanched almonds and fill the centers with jelly; serve from a large plate.
No. 12. APPLES AND RICE
Pare and core apples, place in a baking dish and fill the holes in the apples with chopped raisins and sugar; fill spaces between the apples with rice that has been boiled 15 minutes; cover and bake 15 minutes; remove cover and bake 15 minutes longer; serve with cream.
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