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Apple Balls

(Germany.) Peel and chop 5 large apples, add 1 ounce butter, 3 ounces of sugar, and rind and juice of a lemon. Cook and stir until smooth, add yolks of 3 eggs, and 2 teaspoonfuls of cornstarch. Cook 20 minutes, press through a sieve, and let it cool. Make into balls, dip in egg and crumbs, fry brown in a kettle of boiling lard. Put a bit of angelica or citron in the end of each to imitate a stalk, dust with sugar, arrange on a dish, and serve cold with a white sauce. PEARS (as cooked in Roumania.).

Peel, slice, and core 8 large pears. Add 1 roll, sliced thin, toasted and crushed to powder, 2 crushed cloves, and 3 pints of water. Cook for 1 hour, covered, press through a sieve, add 2 ounces of sugar, the juice of a lemon, and 1 glass of white wine. Cook 20 minutes more, set on ice, serve with cream and sponge cakes.