f stove till they are half done; transfer the
apples to another pan, sprinkle them thickly with freshly grated
cocoanut mixed with sugar and set in oven to bake till done and to a
light brown; in the meantime strain the liquor the apples were
boiled in into a saucepan and measure it; allow for 1 pint liquid 1
pound sugar and boil 5 minutes; when the apples are done remove them
to a glass dish, pour over the apple syrup and sprinkle a thick
layer of fresh cocoanut and sugar over; serve when cold.

613. +Pound Sweets (baked).+-- Remove the cores from 1/2 dozen pound
sweet apples without breaking them; put them in a long, shallow tin
pan, add a little water and bake till tender; remove them to a glass
dish, put into each apple 1 teaspoonful apple or currant jelly and
dust them over with sugar; serve with or without sweet cream.

614. +Pound Sweets (in Syrup).+-- Pare, core and cut into halves 1/2
dozen large sweet apples and lay them in cold water with a little
lemon juice or a little vinegar; put the cores and peels over the
fire, cover with water and boil till soft; strain through a coarse
bag, return the liquor to saucepan and add the juice of 1 lemon,
a little of the rind and 1 cup sugar; as soon as it boils put in the
apples; let them boil until a straw will pierce through them easily;
remove the apples to a dish and strain the liquor over them; serve
when cold. A few whole cloves and a piece of cinnamon may be added
if the flavor is liked.

615. +Apples Baked with Jelly.+-- Pare and core 6 good sized greening
or pippin apples and stick cloves all around the top near the
opening into each one; put them in a tin pan in a hot oven, add 1/2
cup water and bake till done; put the peels and cores in a saucepan,
cover with water and boil till tender; strain through a jelly bag,
return the juice to saucepan and boil 20 minutes; then add for 1
pint juice 1 pound sugar and boil 10 minutes; remove the apples to a
glass dish, pour the apple jelly over them and serve cold.

616. +Apple a la Neige.+-- Pare, core and cut into quarters 6 large
tart apples; put them in saucepan with the peel of 1/2 lemon, 1/2 cup
water and cover and stew till the apples fall apart; then press them
through a coarse sieve or colander (the former is the best), add 1/2
cup sugar and set aside; when cold beat the whites of 6 eggs to a
stiff froth, slowly add the apple sauce and continue the beating for
1/2 hour; heap it on a glass dish, set lady finger