teaspoonfuls vanilla extract;
and while hot stir in the 4 whites beaten to a stiff froth; rinse
out a border mould with cold water, sprinkle thickly with granulated
sugar, put in the cornstarch mixture and set on ice to cool; shortly
before serving turn the border onto a round dish and pile the
apricots high up in the center; reduce the syrup by boiling it a
little longer and pour over the fruit and border when cold. Made of
apples, peaches, pears, cherries, pineapples, currants or
raspberries the same way. NOTE.--Stewed cherries or finely cut
pineapples may be stirred into the cornstarch before putting it into
the form and the border. When turned on the dish it may be decorated
with fresh strawberries, cherries or raspberries. The cornstarch may
be put into a round form. When turned out onto a dish lay the fruit
all over it, cover the whole with a meringue and serve the syrup the
fruit was boiled in as a sauce with it; or serve vanilla sauce with
it.

603. +Pineapple Croutes.+-- Pare and cut a small pineapple into small
pieces and boil them in sugar syrup till tender; take the pineapple
out and reduce the syrup by boiling it down; cut a loaf of stale
bread into slices 1/4 inch in thickness, cut the slices into rounds
with a cake cutter and toast them to a handsome brown color; lay
them in a pan and dust with sugar; set them for a few minutes in a
hot oven to glaze; spread a thick layer of apple marmalade over the
bottom of a round dish; also spread each piece of toast with the
marmalade; set them around the edge of dish, pour over some of the
syrup and put the pineapple in the center. Brioche when a few days
old may be used instead of bread.

604. +Cherry Croutes+ are made the same as Pineapple Croutes. Peach
Croutes and Apricot Croutes are also made the same as Pineapple
Croutes.

605. +Apples in Jelly, No. 1.+-- Pare 1 dozen Spitzenberg apples and
remove the cores with an apple corer without breaking the fruit; put
a wide kettle or saucepan over the fire with sufficient water to
cover the apples, let it come to a boil, put in the apples and boil
till a straw will easily pierce through them; then transfer them
carefully to a long glass dish; boil the liquor down to 1 quart and
add 1 cup sugar and 1 ounce gelatine soaked for 15 minutes in a
little cold water; stir it into the apple syrup, boil for a few
minutes and then set aside; when nearly cold pour the syrup over the
apples and set on ice to get firm; serve w