Preparation: The apples are peeled, the core removed, sliced in ½ inch thick, round slices, white wine and sugar poured over. Eggs, milk, flour and salt are mixed to a batter. Butter is heated in a pan, each apple slice dipped into the batter, put into the hot butter and fried a nice color. Serve on a hot platter, sprinkled with sugar and cinnamon. No. 55—APPLE STRUDEL. Quantity for 6 Persons. Noodle dough from 3 eggs Flour ⅛ lb. of butter For the Filling. 6 medium-sized, sweet-sour apples ½ cup of sugar ½ cup of currants ½ tsp. of cinnamon ¼ lb. blanched, chopped almonds ¼ cup of chopped citron Butter for baking Preparation: The noodle dough is rolled out very thin. Melt the butter and brush it on the dough. Peel and core the apples and slice them thin. Then put the apple slices, sugar, cinnamon, almonds and citron on the dough, roll it up, brush it with butter and bake in a buttered pan 30 to 45 minutes. Sprinkle with sugar and cinnamon and serve. No. 56—CHOCOLATE STRUDEL. Quantity for 6 Persons. Noodle dough from 3 eggs ⅛ lb. of butter Flour For the Filling. 5 eggs Scant ½ cup of sugar ⅛ lb. blanched, chopped sweet almonds 10 blanched, chopped bitter almonds ⅓ lb. grated sweet chocolate Butter for baking Preparation: The noodle dough is kneaded with ⅛ lb. of butter, then rolled out very thin. The 5 yolks of eggs are stirred with sugar for 15 minutes, almonds and chocolate are added, and lastly the beaten whites of eggs. This mixture is spread on the dough which is then rolled up. A baking pan is buttered and the strudel baked ½ to ¾ hour. No. 57—CHOCOLATE STRUDEL WITH DRESSING. Quantity for 6 Persons. The ingredients and preparation are the same as given under No. 56, Chocolate Strudel. When ready to be baked, place it into the pan in the form of a snail, pour on ¾ pt. of hot cream mixed with ⅛ lb. of fine grated chocolate and 1 tablespoonful of vanilla, then bake ½ hour. No. 58—STEAM NOODLES. Quantity for 6 Persons. ⅛ lb. of flour ½ pt. of milk 1 cent’s worth of yeast ¼ lb. of butter 3 eggs 1½ cups of flour 1 qt. of cream ⅛ lb. of butter ½ cup of sugar Preparation: Mix flour, milk and yeast to a batter and set to rise. When risen, mix in butter, sugar, eggs and flour. Put on a well-floured baking board and form dumplings from the dough, leaving them on the board to rise. Stew them 15 minutes in the hot cream and ⅛ lb. of butter until light brown, then sprinkle with sugar and pour drawn butter over. No. 59—FRIED APPLE POCKETS. Quantity for 6 Persons. 6 small apples ½ cup of sugar Raspberry jelly Pancake Batter. 3 eggs ¾ cup of milk Salt 2 cups of flour Lard for baking Preparation: The apples are pared, cored, filled with jelly and strewn with sugar.