ith whipped cream or
vanilla sauce. Peaches, pears or quinces are made the same way.
Finely chopped nuts sprinkled over before the jelly has hardened or
freshly grated cocoanut sprinkled over is a great improvement. Half
these quantities will be sufficient for a family of 6.

606. +Apples in Jelly, No. 2.+-- Pare 1 dozen pippin or greening
apples, remove the cores without breaking the fruit and lay the
apples into water with the juice of 1 lemon (this will keep them
from turning); put the peels and cores of apples into a kettle,
cover with water and boil until soft; strain first through
cheesecloth and then through a flannel bag till the liquor is clear;
return the liquor to kettle and when it boils put in the apples;
boil until a straw will easily pierce through them; then remove the
apples carefully to a glass dish; measure the apple water and allow
1 pound sugar for 1 pint water; boil the liquid 20 minutes; then add
the sugar, boil 3 minutes and let it cool off a little; then pour it
over the apples and serve when cold without sauce.

607. +Apples (with Custard).+-- Pare, core and cut into quarters 6
large pippin or greening apples; put 1/2 cup sugar with 1 cup water in
a wide, low pan over the fire and boil 2 minutes; put in as many
apple quarters as will lay in without crowding one another; boil
until a straw will pierce through them easily; then take the apples
out with a skimmer, lay them in a pudding dish and boil the
remaining apples the same way; when the apples are all done and laid
in the dish make a custard in the following way:--Beat 5 eggs until
very light and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and
1 quart cold milk; pour this over the apples and bake till the
custard is firm; when done remove the dish from oven and serve when
cold with a napkin folded around the dish.

608. +Apples (with Currant Jelly).+-- Take 6 large greening apples, 1
cup currant jelly and 1 cup sugar; pare, core and cut the apples
into quarters and lay them in cold water; put the cores and peels in
a saucepan, cover with water and boil till tender; strain them
through a jelly bag and return liquid to saucepan; as soon as it
boils put in some of the apples (not too many at once, so they do
not crowd one another) and boil until a straw will easily pierce
through them; then take them out carefully, lay on a dish to cool
and boil the remaining apples the same way; when all are boiled
again strain the liquid and boil it