20 minutes; then measure it; add
to 1 pint liquid 1 pound sugar and stir until sugar is dissolved;
then add the currant jelly and stir and boil 2 minutes; then remove
from fire; rinse out a mould with cold water, sprinkle with sugar,
lay in the apple quarters and pour the liquid when nearly cold over
them; set on ice to get firm; in serving turn them onto a dish and
lay a circle of whipped cream around the dish or the whites of 3
eggs beaten to a stiff froth and mixed with 1 tablespoonful powdered
sugar; put the yolks of the 3 eggs with 2 tablespoonfuls sugar and 1
pint milk in saucepan and stir over the fire till just about to
boil; add 1 teaspoonful vanilla and when cold serve with the apples.
This makes a pretty dish for supper or dessert.

609. +Steamed Apples.+-- Pare and core 1/2 dozen large tart apples and
stick 6 cloves all around into each apple; put them in a pan, put a
little sugar into each apple and pour some boiling water in the pan;
cover and steam them on top of the stove until a straw will
penetrate through them easily; transfer the apples to a dish and set
aside to cool; boil the peels and cores in water till soft; then
strain through a jelly bag, add the water the apples were boiled in
and boil the two together 20 minutes; then add for 1 pint liquid 1
pound sugar and boil 10 minutes more; put 1 teaspoonful currant
jelly into each apple and set aside to cool; arrange the apples
neatly in a long dish, pour the apple jelly over them and set in a
cool place till wanted.

610. +Baked Apples, No. 1.+-- Pare some large greening or pippin
apples and remove the cores without breaking the fruit; set the
apples in a shallow tin pan, fill them with sugar and pour a little
water in bottom of pan; set them in a hot oven to bake till done;
care should be taken not to have them broken; when done remove them
from oven, pile up high in a glass dish and dust with fine sugar.

611. +Baked Apples, No. 2.+-- Wash and dry some large tart apples and
remove the cores without breaking the fruit; set them in a long pan,
add a little water and bake in a hot oven; when done transfer them
to a dish, sprinkle over some sugar and serve hot.

612. +Baked Apples and Cocoanut.+-- Pare and core 6 large greening
apples without breaking them, set in a pan and fill each apple with
sugar; boil the peels and cores in water till soft and strain them
through a bag; pour the liquor over the apples, cover with another
pan and boil on top o