Tried favourites cookery book

Boil sugar and water together for 1 hour. Have apples ready, peeled and cored, and put them in and simmer very slowly 4 or 6 hours. They must be cooked, but not broken. Take out the apples very carefully and fill them with the jam. .Whip cream and put a little on each. Pour syrup round. Tapioca Cream. Take 1 tablespoon of tapioca, soak in cold water as long as possible ; when thoroughly dissolved pour in a pint of milk. Put on the fire, and when beginning to boil stir in the yolks of 2 eggs, beaten well with a little sugar. When this boils stir in the whites beaten to a stiff froth, and take immediately from fire. Flavour to taste. Trifle (1). 8 Sponge-Cakes, 4 spoonfuls Raspberry Jam, 5 Eggs, 2 cupfuls Milk, Sugar, Essence of Lemon, Macaroon Biscuits. Cut cakes in slices and place in glass dish, with the jam spread about. Make a tliin custard of 2 yolks and 1 white, and the milk, sweetened and flavoured; pour it over cakes, and set aside to soak. Whip the rest of the whites of eggs with a pinch of tartaric acid, and essence of lemon to taste. Spread this over the custard and cakes, and sprinkle pink castor sugar (keeping the whites higher in centre). Place ratafias or macaroons round edge. Trifle (2). Put a good layer strawberry jam at bottom of crystal dish. Squeeze a little lemon juice over, which gives a freshness to strawberries. Sprinkle some ground almonds over, then some spongecakes, sliced and pierced with sharp-pointed knife. Pour over 3 or 4 tablespoonfuls milk, then ^ pint boiled custard, after letting milk settle, then ^ pint whipped cream, flavoured same as custard. Vanilla Cream. Soak a 6d packet gelatine in half a teacup milk for \ hour. Set in a pan of warm water till it melts, then switch the breakfast creain till stiff. Then let gelatine cool, but so as it will run from the cup to the cream. Sweeten witli 1 oz. sugar and a few drops vanilla. Set in wetted mould for 12 hours. Plunge mould for a moment in hot water, and turn out on a glass disli and garnish with angelica and dried cherries. Velvet Cream. Make custard with 2 eggs and 2 teacups milk. Soak J oz. gelatine in a little milk, and add with a teacupful cream when custard begins to cool. Pour into wetted mould. Vol-au-Vent. 1 lb. Puff Pastry, 3 tablespoons castor Sugar, 4 pint thick Cream, 1 pint Strawberries or any Fruit in season, 2 tablespoons Water, A teaspoon Vanilla. Roll out pastiy J in. thick, cut with large oval cutter, 8 inches by 5 inches, place on the centre a cutter 1 in. smaller and cut half ■way through as for patties. Pin round a piece of oiled paper about 6 inches deep, to keep it in shape. Bake in hot oven, from ^ to | hour ; about 15 minutes before done brush over a little egg. Wien done, remove centre. Prepare f init as follows ; — Boil 2 tablespoonfuls sugar and water together 10 minutes, put in fniit, and boil till tender. Strain juice, and boil to half the quantity. Put fruit into pastry can, pour over juice, whip cream till stiff, add the remaining tablespoonful sugar and Vanilla, and, if liked, a few drops cochineal. Pile on top of fruit, and serve. A Christmas Dish for the Bairns.