APPLE TRIFLE RECIPE

Peel, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince peel, sufficient water to cover the bottom of the stew pan, and sugar in the proportion of half a pound to one pound of fruit; when cooked, press the pulp through a sieve, and, when cold, dish and cover with one pint of whipped cream flavored with lemon peel.

APPLE ROLL

4 medium sized apples
1-1/2 cups sugar
2 cups water

Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake page 21). Roll out about 1/2 inch thick, spread with apples and roll into a long roll; cut into pieces about 1/2 or 2 inches long; place with cut side down in hot syrup, put small piece of butter on top and sprinkle with cinnamon and sugar. Bake in hot oven until apples are done and crust golden brown. Turn out on platter; add syrup and serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.

BOILED APPLE PUFFETS.

Three eggs, one pint of milk, a little salt, sufficient flour to thicken as waffle batter, one and one-half teaspoonfuls of baking powder. Fill teacups alternately with a layer of batter and then of apples chopped fine. Steam one hour. Serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams your taste prefers.