Frothy Puree of Apples

Peel six fine apples, cut them up small and cook in a covered saucepan, keeping them very white and adding four spoonfuls of water, a bit of lemon peel and two cloves. When melted press them through a fine sieve, then add seven or eight dissolved gelatine leaves, the juice of four or five lemons and eight or ten ounces of powdered sugar; beat the preparation well on ice with a whip until it whitens and becomes quite frothy, then add a salpicon of candied fruits, and pour this into a mold incrusted in chopped ice. One hour later dip the mold in hot water, unmold the contents on a cold dish and pour over a cold apple syrup flavored with lemon peel.

Apple Syrup.-This syrup is made with the liquid in which apples have been cooked and half its weight of sugar added; flavor with lemon or orange peel, boil until it attains the consistency of light jelly, then strain and cool. It is now ready to be used.