APPLE CREAM RECIPE

Take apples when they are full ripe, cut them in quarters, scald them till they be soft, pare them, and mash the clear part of them, and the pulp, and put it through a sieve, take an equal weight of apple and double refined sugar beaten and sifted; and the whites of eggs beat till it is as white as snow, then put it into dishes.

APPLE TART -1.

2 lbs. of apples
1 cupful of currants and sultanas
2 oz. of chopped almonds
1 teaspoonful of ground cinnamon
12 oz. of Allinson fine wheat meal
4-1/2 oz. of butter.
Sugar and water as necessary

Pare, core, and cut up the apples; stew them in very little water, only just enough to keep from burning; when nearly done add the currants, sultanas, almonds, cinnamon, and sugar; let all simmer together until the apples have become a pulp; let the fruit cool; make a paste of the meal, butter, and a little water; roll it out and line a round, flat dish with it, and brush the paste over with white of eggs; turn the apple mixture on the paste; cut the rest of the paste
into strips 3/8 of an inch wide, and lay them over the apples in diamond shape, each 1 inch from the other, so as to make a kind of trellis arrangement of the pastry. If enough paste is left, lay a thin strip right round the dish to finish off the edge, mark it nicely with a fork or spoon, and bake the tart for 3/4 hour. Serve with white sauce or custard.

APPLE TARTS -2.

Pare, quarter, core and boil in half a cupful of water, until quite soft, ten large, tart apples; beat until very smooth and add the yolks of six eggs, or three whole ones, the juice and grated outside rind of two lemons, half a cap of butter; one and a half to two of sugar; beat all thoroughly, line patty-pans with a puff paste and fill; bake five minutes in a hot oven.