SCALLOPED APPLES

3c. apples (chopped). 2 tbsp. lemon juice.
14 c. sugar, — Grated lemon rind.
14 tsp. cinnamon. 2 c. buttered crumbs.
1, tsp. nutmeg. | 14 c. water.

Place the apples in two layers, using one-quarter the amount of
crumbs on the bottom of a buttered baking dish, one-quarter more in the
middle and the remaining half on top of the dish. Mixed seasoning
should. be sprinkled over the apples. -Add liquid before top layer of
crumbs.

CRANBERRY JELLY

4c. cranberries. 2c. sugar.
1c. boiling water. — :

Pick over and wash fruit. Add boiling water. Boil gently until
berries burst, stirring frequently. Press through a sieve if a smooth
jelly is desired. Add sugar and boil 3 minutes. Pour in a cold, wet
mould.

3 FRUIT WHIPS
1c. fruit pulp (apple, prune, = (2 or 8) egg whites.
apricot, etc.) Lemon juice if desired.

4c. sugar.
\ Beat’ egg whites stiff and smooth, adding 2 tbsp. sugar for every
white. Add lemon juice to fruit pulp. Fold pulp into whites. Pile lightly
in a serving dish. Chill and serve with Custard Sauce made from the
yolks.

Prune Whip may be turned into a buttered baking dish and baked in
a slow oven until set—about 20 minutes.

PREPARATION OF ORANGES FOR SERVING

Wipe oranges and cut in half crosswise. With a very sharp pointed
knife make a cut separating the pulp from the skin around the entire
circumference. Then make cuts separating sections, and remove pithy
centre. Place one-half on a small plate. Sprinkle with a little sugar if
necessary. |

\

FRUIT COCKTAIL

1 grapefruit. 1 banana.
1 orange. 2 slices of pineapple.
1, ce. pineapple juice.

Remove the pulp from grapefruit and orange, removing tough cellu-
lose. Cut banana in % inch slices and the slices in quarters. Add the
pineapple cut in cubes, and the juice. Sprinkle with a little sugar and
chill thoroughly. Serve in sherbet glasses, fruit dishes (nappies) or
grapefruit cases, and garnish each with a cherry. Place on small plate
with doily. !