r to make a stiff batter. Bake in waffle irons.

ALPINE SNOW.--Wash cup of rice, cook till tender in a covered dish to
keep it white, when nearly done add cup rich milk, salt to taste, stir
in the beaten yolks of two eggs, allow it to simmer for a moment, then
place in a dish, beat the whites in two tablespoons fine sugar. Put
the rice in little heaps upon the tin, intermingling with pieces of
red jelly, eat with fine sugar and cream.

APPLE CHARLOTTE.--Take two pounds of apples, pare and core and slice
them into a pan and add one pound loaf sugar, juice of three lemons
and the grated rind of one, let these boil until they become a thick
mass. Turn into a mould and serve it cold with thick custard or cream.

APPLE CREAM.--One cup thick cream, one cup sugar, beat till very
smooth; then beat the whites of two eggs and add; stew apples in water
till soft; take them from the water with a fork; steam them if you
prefer. Pour the cream over the apples when cold.

APPLE CUSTARD.--Pare tart apples, core them, put them into a deep dish
with a small piece of butter, and one teaspoon of sugar and a little
nutmeg, in the opening of each apple, pour in water enough to cook
them, when soft cool them and pour over an unbaked custard so as to
cover them and bake until the custard is done.

APPLE FANCY.--Pare and core apples, stew with sugar and lemon peels,
beat four eggs to a froth, add a cupful of grated bread crumbs, a
little sugar and nutmeg, lay the apples in the bottom of a dish and
cover with the bread crumbs, laying a few pieces of butter over the
top, bake in a quick oven, when done turn out upside down on a flat
dish, scatter fine sugar over the top of apples, boil potatoes and
beat fine with cream, large piece butter and salt, drop on tin, make
smooth on top, score with knife, lay a thin slice of butter on top,
then put in oven till brown.

APPLE FRITTERS.--One pint milk, three eggs, salt to taste, as much
flour as will make a batter, beat yolks and whites of eggs separately,
add yolks to milk, stir in the whites when mixing the batter, have
tender apples, pare, core, and cut in large thin slices, around the
apple, to be fried in hot lard, ladle batter into spider, lay slice of
apple in centre of each quantity of batter, fry light brown.

APPLE SNOW BALLS.--Pare six apples, cut them into quarters, remove the
cores, reconstruct the position of the apples, introduce into the
cavities one clove and a slice of lemon peel,