Lowney's cook book

4 cups boiling water J cup sugar ^ teaspoon salt grated rind and juice of one lemon Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind. Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven. Apple Tapioca No. 2 Use rule for Apple Tapioca No. 1, arranging tapioca and apples cut in slices, in layers. Apple Sago Use rule for Apple Tapioca No. 1, substituting one half cup sago for tapioca. 202 lowney's cook book Danish Pudding I cup tapioca 1 tablespoon lemon juice 3 cups boiling water i cup sugar 1 teaspoon salt 1 tumbler currant jelly Soak tapioca in water several hours, and cook in same water until transparent. Add remaining ingredients. Mold, chill, and serve. Sponge Cocoanut Pudding Season soft custard with two tablespoons wine. Arrange in layers one dozen macaroons, one dozeil lady fingers and one dozen cocoanut cakes. Cover with soft custard and sprinkle with grated cocoanut. Apple Meringue ' 8 apples J teaspoon salt 3 egg yolks 2 cups milk ^ cup sugar 1 teaspoon vanilla Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. Cover with meringue made of the whites of the eggs and three tablespoons powdered sugar. Chestnut Cream 2 cups shelled chestnuts soft custard grated rind and juice of one lemon | cup cream Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappe glasses; cover with whipped cream sweetened and flavored. Lemon Jelly No. i 2 tablespoons granulated gelatine 2| cups boiling water I cup cold water 1 cup sugar ^ cup lemon juice Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill. Lemon Jelly No. 2 2 tablespoons granulated gelatine 1 cup sugar ^ cup cold water 1 cup lemon juice 2 cups boiling water grated rind of one half lemon Soak the gelatine in cold water; add boiling water and lemon rind; let it stand ten minutes. Strain; add sugar and lemon juice. Mold in shallow dish. When hard, cut in squares and serve with boiled custard. Grape Fruit Jelly 2 tablespoons granulated gelatine 2 tablespoons lemon juice ^ cup cold water 1 cup grape fruit juice 2 cups boiling water 1\ cups sugar Soak gelatine in cold water; add boiling water, fruit juice, sugar, and strain. Mold, chill, and serve. Orange Jelly Make the same as Grape Fruit Jelly, substituting orange for grape juice. Macedoine of Oranges Use rule for Orange Jelly. Cover the bottom of a charlotte russe mold with jelly. Chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled. Wine Jelly 2 tablespoons gelatine 1 cup wine i cup cold water I cup lemon juice 1 cup boiling water | cup orange juice 1 cup sugar Prepare as for Lemon Jelly mold. Chill and serve. 204 lownet's cook book Sauterne Jelly 2 tablespoons gelatine I cup lemon juice ^ cup cold water 1^ cups sauterne 1 cup boiling water 1| cups sugar green coloring