Pare apples and core, To six apples add a syrup made of *the juice of six oranges, six tablespoons granulated sugar, two tablespoons butter. Cook. until transparent, fill enters of apples with raisins, cover with syrup, and bake apples inva moilerate oven until tender, "Baste with syrup while baking. Chill-and serve. with ham, }good to eat, and one may have any number of changes and surprisingly appetizing variation jellied chicken' the cooking should be done 0 that the juices form a natural jelly when cold. Reheat the jellied stock and add a little gelatin to hold. Here truffles, cold boiled egg, or capers, or thin slices of green pepper add' much to the appearance and taste of the dish.
Sweetbreads are delicious _when properly cooked, pressed into shapes and served either in aspic or as part of a cold pastry. Ham and sweetbread, chicken and sweetbread—both fare good—but do not use sweet bread with any red meat such as steak or Toast beef.
Gelatin is one of the ingredients of. most importance in the serving of cold meats. It is productive of Jso many unusual effects and is 80 cool and shape-devising that with it one may achieve especially delicifous and attractive dishes with a minimum of time and effort. using left-over cold meats it is frejquontly required, except in the ense of such dishes as hash-or creamed meats.
Text read from the printed page and cleaned; old type leaves the occasional error.