The Elm City cook book

One pound best prunes, one box Knox’s Sparkling Gelatine, lemon juice, sugar and cinnamon. Soak the prunes in one quart water, remove stones and stew gently in same water. Dissolve gelatine in one pint cold water, and when the prunes are done add the gelatine, sweeten to taste. A little lemon juice is indispensable, and a little cinnamon. The Strongest and Best Flavoring Extracts, at Davis’ Pharmacy. BAKED APPLES. Wash large sour apples, cut out the blossom end, arrange them stem up in baking pan, dissolve a cup and a half of sugar in three cups boiling water and pour over them; cover closely and bake in a moderate oven until tender. Serve with cream. Bake pears the same way. COLD ORANGE PUDDING. From a quart new milk pour enough over a package of gelatine to dissolve it. Let soak two hours, then place rest of milk on range. Beat the yolks of six eggs, and one and a half cups granulated sugar together. When the milk boils stir in the gelatine, then the yolks and sugar; stir constantly until thick; then set away to cool. Pare six oranges, quarter, free from seeds, and all tough fiber, arrange them in a glass dish and when the custard is perfectly cold pour it over them. Keep in cold place. Just before serving beat whites of the six eggs to a stiff froth, and gradually beat in six tablespoonfuls pulverized sugar. Spread this over the pudding, - ot FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAN’S. JHLLIED APPLES. Pare medium sized tart apples, cut the core out, leaving them whole; make a syrup, allowing three fourths pound sugar to a pound of fruit; when sugar comes to a boil put in the fruit and let cook until clear, but remains whole. Add to boiling syrup au few sticks cinnamon, and a lemon sliced thin. Remove fruit to a glass bowl, and dissolve one third box Knox Sparkling gelatine in half teacup hot water, and stir briskly into the syrup, first taking off the fire. Then strain over the apples and set in a cold place to harden. When cold serve with whipped cream. APPLE FLOE The ingredients are four eggs, a pint of milk, a cup of stewed, strained, and sweetened apple, half a cup powdered sugar, teaspoonful vanilla. Reserve half cup milk, put the remainder on the fire in double boiler. Beat all the yolks and white of one egg, and to them add milk and half sugar. Stir well, and after pouring the boiling milk over it put the mixture in the double boiler, stir constantly for five minutes, at the end of that time if the mixture is thick and smooth take it from the fire immediately and turn into a bowl, set away to cool; then add vanilla, turn into a deep dish, beat whites of three eggs to a stiff froth with the remainder of sugar. Next beat in the stewed apple and when the mixture is light and smooth heap it in the centre of custard. TRANSPARENT APPLES AND WHIPPED CREAM. Pare twelve fine tart apples cut in circular slices three quarters of an inch thick, remove seeds and core carefully. Spread on dishes for two hours to dry slightly. Make a syrup of one pound of granulated sugar and half pint water; boil the syrup until rather thick, now lay in half of apples, and simmer for fifteen minutes. ‘Take out and spread on dishes to get cold while the rest cook. In fifteen minutes take these out and spread on dishes, returning the first half to the syrup. Be careful not to break the slices by rapid boiling. Cook until done and clear. Remove and finish cooking the rest. Lay all carefully in a deep glass dish. Add to the syrup the grated rind of two oranges, and the pulp carefully picked out as for marmalade, simmer a little while and pour over the apples. Grate the rind of an orange and express the juice, add this with a scant cup sugar to one pint of cream, whip stiff and pile on top. This is an elegant and delicious desert. APPLE PIE.