The new practical cookery guide

Dauphine — Pared, scooped, and baked, served with creme patissiere inside, red currant sauce round, a top of genoise over. Flan de \Pommes — Flan with a layer of puree of apples and a layer of sliced apples neatly arranged over, baked, apricot syrup over. Flan de Pommes Liegeoise — Flan filled with dice of raw apples and a custard made of cream, sugar, yolks of eggs, and oiled butter, lemon flavour, and baked, served hot or cold. Florentine — Pared and scooped, poached, filled with rice Conde, served on puree of chestnuts. Frite — (Fried apples), sliced half-inch thick and cored, dipped in milk and floured, fried golden colour with butter, served in a serviette, caster sugar over. Grimaldi — Quarters of apples served on a flan or tartlet filled with rice Conde, praline over and gratines, vanilla sauce round. Irene — Pared, scooped, and poached in syrup ; when cold, filled with vanilla ice cream mixed with puree of plums, masked with Italian meringue mixture and salamandered. The New Practical Cookery Guide. Lady Morgan — Peeled, cored, and baked, served on a fond of genoise, custard sauce over, studded with almond nibs. Malverne — Chopped, mixed with fresh crumbs, sugar, eggs, and baked in a flan paste, apple syrup over. Marie Stuart — (Apfel im schlafi rock), pared and cored, marmalade inside, wrapped in puff paste, and baked. Maryadel — Cut in regular squares and baked in cocottes with sugar and little fresh butter, served with kirseh or rum and ignited. Meringuees — Poached quarters of apples dressed on rice Conde, masked with meringue mixture, and baked, apricot sauce round. Muscovite — Peeled and scooped, poached in syrup, filled with puree of apple souffle mixture, flavoured with kiimmel, and baked. Parisienne — As pears Parisienne. Portugaise — Peeled, cored, and poached, filled with creme patissiere mixed with currants, served in tartlets, red currant sauce round. Richelieu — Peeled and cored, filled with puree of apples mixed with dice of crystallised fruit, basted with butter, sugar over, and baked, served on brioche fonds, decorated with cherries and almonds, apricot sauce round. Royal (Cold) — Peeled and cored, poached ; when cold, masked with thick red currant syrup, served on blancmange bordure with jelly garnish. Van Dick — Peeled and cored apples baked and served with chocolate sauce. Entremets (Sweets). Windsor — Peeled and cored, poached, served on rice croquettes, apple syrup round. Abricots (Apricots). Beignets d' Abricots — Macerated halved apricots with sugar and champagne, fried in batter (pate a frire), apricot sauce a part. Bordelaise — Served in timbales on creme patissiere, custard sauce over and shredded almonds, baked . Bourdaloue I. (Cold) — Dressed in a timbale of brioche paste with whipped cream and puree of chestnuts mixed, decorated with Chantilly cream and almonds. Bourdaloue II. — As pears Bourdaloue. Colbert — Halves, filled with rice Conde lie, egged and breadcrumbed and fried, served with apricot sauce. Conde — Served on rice Conde bordure, salpicon of fruit in centre, apricot sauce round. Creole — Dressed round a dome of rice Conde, ginger flavour, currants and angelica on rice, apricot sauce over apricots. Cussy — Served in genoise bordure, macedoine of fruit in centre, Italian meringue mixture over, baked, apricot and kirsch served round. Gratin — Served on creme patissiere, crumbed macaroons over, and gratines, apricot sauce round.