Preserve Sandwiches

One-half lb. sifted sugar, 1/2 lb. butter, 2 eggs, 2 oz. ground rice; work them well together, then add 7 oz. flour.

Spread half this mixture upon buttered paper in a shallow tin, then a layer of preserve, and cover with the other half of the paste. Bake in a quick oven, and when cold and ready for use cut it into pieces like sandwiches, and sprinkle sugar over.

Charlotte Eusse

Soak 1/4 box gelatine in 1/2 cup cold milk 1 hour; when dissolved, set up in hot water, using gelatine lukewarm; into 1 pint whipped cream add 1/2 cup pulverized sugar, a little salt and the beaten whites of 2 eggs, and flavor with vanilla; then add gelatine and strain while pouring in; stir until gelatine is well mixed with the cream, and, when nearly stiff enough to drop, turn into mould lined with lady fingers or narrow slices of sponge cake, first dipping the cake into white of egg.

Apple Jelly

One lb. apples, 1 lemon, 1/4 lb. lump sugar, 1 oz. gelatine, 1/2 pint water and a little cochineal.

Peel and core the apples, put them in a stewpan with the sugar, water, grated rind and juice of the lemon; stew till tender, rub through a sieve, then stir in the gelatine, previously melted in a gill of boiling water. Color part of the apples with cochineal, and pour into a mould with alternate layers of colored and plain apple. May be served with or without whipped cream.

Apple Turnovers

One lb. flour, 5 oz. dripping or butter, small teaspoonful baking-powder, 4 apples (allowing 1 for each turnover), 4 tea-spoonfuls brown sugar.

Pare, core and slice the apples. Mix the baking-powder into the flour, then add the dripping or butter, mixing well together. Moisten with cold water and stir to a paste. Roll out; cut into circles about 7 inches in diameter. Put the apple on one of the rounds and sprinkle with sugar. Moisten the edges of the paste and shape in the form of a turnover.

Snow Cream

One-half oz. gelatine, 1 tumbler water, the juice of 1 lemon, 1/4 lb. loaf sugar, and 2 eggs.

Soak the gelatine in half the water for 1 hour, and fill up with the other half boiling; add to it the lemon juice and sugar. Whisk the whites of the eggs well; put them to the other ingredients, and whisk the whole for 1/4 of an hour. Put into a mould to set. With the yolks of the eggs and nearly 1/2 pint of milk, make a custard, sweetened and flavored with lemon. Pour it round the cream when turned out.

Lemon Sponge

One oz. gelatine, 1 pint water, the juice of 3 lemons, the thin rind of 2, 3/4 lb. lump sugar, and whites of 2 eggs.

Boil all, except the eggs, together for 10 minutes, and let it stand until cold and beginning to set. Beat the whites well, add them to it, and whisk the whole until it becomes a stiff froth. May be put into a mould or piled in glass dishes.

Spiced Apples

Four lbs. apples (weigh them after they are peeled), 2 lbs. sugar, 1/2 oz. cinnamon in the stick, 1/4 oz. cloves, and 1 pt. vinegar.

Let the vinegar, spices and sugar come to a boil; then put in the whole apples, and cook them until they are so tender that a broom-splint will pierce them easily. These will keep for a long time in a jar. Put a clean cloth over the top of the jar before putting the cover on.