With a saucepan over the sea

of hot water, press through a sieve, set on ice in a dish, stirring until almost firm. RICE AND APRICOT CROQUETTES. (France.) Drain 4 large apricots, preserved or canned or freshly cooked with sugar, halve them and remove the stones. Fill the centres with rice, boiled with milk and sugar until thick and flavored with vanilla. Put two halves together, dip each whole in more rice, then in chopped almonds and yolk of egg, and fry in boiling fat. Arrange on a plate, with a good sauce or melted jam or custard. Dust the balls with powdered sugar. COFFEE CUSTARDS. (Very old French recipe.) Grind 2 ounces of freshly roasted Mocha coffee, add I cup of boiling milk, and set in a warm place 40 minutes. Strain it, mix it in the ordinary way, with sufficient milk and eggs to make i quart of custard, and pour into cups. Bake these in a pan of water, very carefully, and serve cold. CREAM OF TEA. (Paris.) Make a strong infusion of fine Oolong tea, take 2 gills of it and strain it. Add 5 ounces sugar, beaten with the yolks of 4 eggs, stir it on the fire : OF APPLES, CHERBOURG With a Saucepan over the Sea until it thickens, then strain it, add ^ ounce gelatine melted in J^ gill of hot water, having first added i}4 giUs of cream to the egg while on the fire. Beat in some stiffly whipped cream, enough to make i pint in all, and pour into a mould, set on ice. FRENCH APPLE CREAM. Peel, core, and slice 6 large apples, add i cup of water, a pinch of cinnamon, and 3 tablespoonfuls of sugar. Boil and stir and strain it into a dish, cover with sugar, and glaze with a salamander. Serve cold, with custard or milk, and small fancy cakes or buns. COMPOTE OF APPLES. (Cherbourg.) Pare and core and cut into halves 6 large, fine apples. To each pound add i pound sugar, rind of 2 lemons, and a little ginger. Cook, covered, for I hour. Add j4 cup of cider, and boil for j^ hour, then stir in a spoonful of vanilla, and let them cool, arranged in a dish. Serve with whipped cream, and garnish of cherries, citron, or Angelica. APPLES EN CASSEROLE. (Provincial France.) Peel and core 4 large apples, put them in an earthen dish with i wineglassful of brandy, juice of a lemon, a little cinnamon, and i cup of sugar. With a Saucepan over the Sea Cover closely, and bake in the oven for ^ hour. Cover with sugar and chopped nuts, glaze with a salamander, serve with a pitcher of rich milk. BAKED APPLES AND RICE CROQUETTES. (An English dessert.) Pare and core 4 fine apples, add i cup of water, 2 ounces sugary juice of a lemon, and some nutmeg to the skin and cores. Cook ^ hour, strain, add the apples, bake ^ hour, and put on a dish with alternate arrangement of rice croquettes and bits of jam. APPLE BALLS. (Germany.) Peel and chop 5 large apples, add i ounce butter, 3 ounces of sugar, and rind and juice of a lemon. Cook and stir until smooth, add yolks of 3 eggs, and 2 teaspoonfuls of cornstarch. Cook 20 minutes, press through a sieve, and let it cool. Make into balls, dip in egg and crumbs, fry brown in a kettle of boiling lard. Put a bit of angelica or citron in the end of each to imitate a stalk, dust with sugar, arrange on a dish, and serve cold with a white sauce. PEARS (as cooked in Roumania). Peel, slice, and core 8 large pears. Add i roll, sliced thin, toasted and crushed to powder, 2 With a Saucepan over the Sea crushed cloves, and 3 pints of water. Cook for I hour, covered, press through a sieve, add 2 ounces of sugar, the juice of a lemon, and i glass of white wine. Cook 20 minutes more, set on ice, serve with cream and sponge cakes. COMPOTE OF ORANGES. (France.) Peel, seed, and divide in quarters 4 large, sweet oranges, cook them with j4 pint sugar syrup, added to i glass of cordial. Maraschino, or Kirsch, for j4 hour. Cool, set aside, and serve cold with biscuits.