Eggs, milk, salt and flour are stirred into a dough that is rolled out to ¼ inch thickness. With a tumbler cut out 12 round disks. Put each apple between two disks and press the edges together, so as to completely cover the apple. Then fry in much hot lard, place into a colander to drain off the fat and sprinkle with sugar and cinnamon. They may be served warm or cold. No. 60—BISCUIT TORTONI. MACAROON MOUSSE. Quantity for 6 Persons. 6 eggs 1 cup of powdered sugar 1 tsp. vanilla 1 cup of grated macaroons 1 pt. whipped cream Preparation: Whip the yolks of eggs, vanilla and sugar well, mix in the macaroons, beaten whites of eggs and whipped cream. Oil a mold, put in the mixture and let it stand in ice 6 hours before serving. No. 61—RUM CREAM WITH CHERRY SAUCE. Quantity for 6–10 Persons. 6 eggs ¾ cup of rum ¼ lb. of sugar 1½ tsps. of vanilla 5 layers of gelatine or ½ package ½ pt. of milk 1 pt. whipped cream Preparation: Yolks of eggs, rum and sugar are whipped to a froth. Milk and vanilla are brought to boil, the gelatine dissolved in a little milk and mixed with the boiling milk to which also the mixture of yolks of eggs, rum and sugar is added. This mixture must be stirred until it is cold, then the beaten whites of eggs and finally the whipped cream is stirred in. Rinse a mold with cold water, put in the pudding and place on ice or in a cold place. Turn the pudding out on a platter and serve with cherry sauce. No. 62—WHIPPED CREAM PUDDING. Quantity for 6 Persons. 1 pt. of whipped cream ½ cup of sugar 2 tsps. of vanilla 2 qts. of fresh strawberries 1 cup of sugar 1 cup of grated pumpernickel ¼ lb. of grated chocolate ¼ cup of sugar Preparation: The cream is mixed with sugar and vanilla. The strawberries are cleaned and mixed with 1 cup of sugar. Pumpernickel, chocolate and ¼ cup of sugar are mixed. Now arrange in a glass dish layers of strawberries, pumpernickel and whipped cream. The latter garnished with strawberries make the top layer. No. 63—WINE PUDDING. Quantity for 6 Persons. ¾ pt. good white wine Juice of 2 lemons 1 grated lemon rind ½ lb. of sugar 8 eggs 4 layers or ⅓ package of white gelatine Fruit for garnishing Preparation: White wine, lemon juice, and lemon rind, sugar, 8 yolks of eggs are stirred well on the stove and brought to boil ¼ minute. The gelatine is dissolved in 4 tablespoonfuls of wine and mixed in with the rest, also the beaten whites of eggs. Oil a mold, put in the mixture and put on ice or in a cold place. When stiff, turn it out on a platter and garnish with fruit. No. 64—WINE CREAM. Quantity for 6 Persons. ¾ pt. good white wine ¼ cup of French brandy or cognac ½ cup of cherry juice Juice of 1 lemon ¼ lb. of sugar 6 eggs 6 layers or ½ package of red gelatine Juice of 1 orange 1 pinch of salt