APPLES STEWED WHOLE. Take some nice, tart cooking apples, pare and put them into a saucepan with the juice of two lemons and the rind of one ; cover with water, cook slowly until they can be pierced with a straw, take them from the water with a draining spoon. Make a syrup, allowing half a pound of sugar to a pound of fruit, use as much of the water the apples -were cooked in as will dissolve the sugar ; when it comes to a boil add the apples and cook until clear. Take the apples out, core them and fill with a fruit jelly, if liked, boil down the syrup and pour over the fruit. Serve very cold with whipped or plain cream. Bart- lett pears maybe cooked in the same manner, serving them whole. APPLE SOUFFLE. Seven tart, juicy apples, pared and cored, and cut fine. Put them over the fire in a double boiler with- out any water, steam until tender, then stir into them two tablespoonfuls of butter and one cup of sugar, remove from the fire, and turn it into a bowl to cool. When it is cold beat in the yolks of four eggs, whipped very light, a little grated lemon peel, and then add alternately the whites of the eggs, beaten to a stiff froth, and a cup of stale bread crumbs. Beat hard for a few moments and turn into a buttered pudding dish and bake in a moderate oven about one hour. Cover it while baking until ten or fifteen minutes before it is done, so that it will not form a hard crust and become dry. Serve warm in the dish in which it is baked.

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