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Stewed Apples

Pare and core eight apples. Arrange in baking dish; fill cavities with apple jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds. ½ cup butter cup flour 1 cup milk Vanilla Soufflé 4 eggs cup sugar 1 teaspoon vanilla 1 teaspoon salt Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar, white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with orange or sherry sauce.

Orange Soufflé 3 egg yolks rind of one half orange 3 egg whites 1 tablespoon orange juice 3 tablespoons powdered sugar tablespoon lemon juice 1 teaspoon salt Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with strawberry sauce.