. American cookery. ted cheese and one-fourth a tea-spoonful, each, of salt and paprika andfold into the egg-whites. Shape themixture into balls, the size of a hickorynut; roll them in sifted cracker crumbsand fry in deep fat to a delicate ambershade. The balls will be done almostas soon as they rise to the top of thefat. Drain on soft paper. Serve withstewed fruit, plain celery or a greenvegetable salad and rolls or variety of cheese may be used, butless than the quantity given will berequired of Edam or other dry cheese. Apple Glace, with Marshmallows Make a syrup of a cup, ea
. American cookery. ted cheese and one-fourth a tea-spoonful, each, of salt and paprika andfold into the egg-whites. Shape themixture into balls, the size of a hickorynut; roll them in sifted cracker crumbsand fry in deep fat to a delicate ambershade. The balls will be done almostas soon as they rise to the top of thefat. Drain on soft paper. Serve withstewed fruit, plain celery or a greenvegetable salad and rolls or variety of cheese may be used, butless than the quantity given will berequired of Edam or other dry cheese. Apple Glace, with Marshmallows Make a syrup of a cup, each, ofboiling water and granulated sugar; inthis cook six or seven apples, cored andpared. Turn the apples often to keepthem whole and make sure that they aretender by testing with a skewer. Re-move them to a baking dish as they aredone; baste with the syrup and dredgegenerously with sugar; set into a hotoven to glaze them. Remove to a serv-ing dish with a spatula; pour the syrupfrom the two dishes around the apples. APPLE GLACE. WITH MARSHMALLOWS 454 AMERICAN COOKERY and when cooled slightly press one ortwo marshmallows into the center ofeach. Serve with or without apples may be cooked early in theday and reheated, when the marsh-mallows should be added just beforeserving. Jerusalem Artichokes, Italian Style Wash and pare the artichokes; leavethem in their natural shape or trim themto the shape of a pear. Let the vege-tables stand in a dish of cold, salted,acidulated water until all are about a quart of artichokes meltone-fourth a cup of butter in a saucepan;drain the artichokes and put them intothe butter; sprinkle them with the juiceof a lemon; add one cup of rich meat-stock or broth, cover the dish close andlet cook very gently until the vegetablesare tender; sprinkle with a little salt andturn them into a serving dish. Not allthe broth should be absorbed, but shouldform a sauce for the vegetables. Jerusalem Artichokes, with SpanishSauce Drain artichokes
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