Originally it was not our intention to publish any receipts for sweet dishes in this treatise; but, while appearing serially in 'The Caterer," there were so many requests for sweet fancy dishes of easy preparation, that we decided to append receipts for a few of such dishes - principally those which have not before been published.

Pommes A La Parisiexxe - Apples, Parisian Style

Cut some medium-sized apples in halves, score out the pit, peel and cook them in light syrup and drain ; place each half apple on a piece of sponge cake previously saturated with kirschwasser and covered with apricot marmalade; cover the apple with Italian meringue; decorate with almonds and brown In the oven.

Pommes A La Cltatelaine - Apples, Chatelaine Style

Score out some sour apples, peel and cook them in light syrup, drain and put them to cool; with the apple peelings prepare some jelly, strain and put away to get cold; fill the hollow of the apples with the jelly; set them on a dish, pour over some English cream sauce, flavored with curacao, and strew over it some pulverized macaroons.

Poires A La Solferino --pears, Solferino Style

Peel and cut in halves 6 cooking pears and remove the cores with a round vegetable scoop.

Set the pears in a copper saucepan and cook with port wine and syrup flavored with vanilla. When done pour into a bowl and set on ice to become cold.

Have ready some rice cooked as follows: Pick a half pound of rice, wash it and parboil it in boiling water for 5 minutes, drain and put in a saucepan, moisten with 1 pint of milk and 2 gills of cream, add 2 ounces of butter, a small piece of lemon peel and some vanilla to flavor and let cook without stirring. When done and somewhat cooled incorporate 4 egg yolks and 4 ounces of powdered sugar.

When the rice is thoroughly cold, dress it on a dish and range the pears (which should be drained on a hair sieve) nicely on top.

If the syrup should be too thin, set it on the fire to reduce.

Decorate the rice and pears with whipped cream to which some maraschino has been added; pour a little of the syrup on the dish and serve the remainder separate with the pears.

Peches A L'eau De Vie, A La Ninette - Brandy Peaches, Ninette Style

Remove the kernels from brandy peaches without breaking the latter, put in their stead kernels made of almond paste mixed with melted chocolate.

Soak some large macaroons with curacao, place on each macaroon a brandy peach - pour over an English cream sauce and decorate peaches with candied cherries and angelica.

Sauce Anglaise - English Cream Sauce

Beat together 4 egg yolks, 4 ounces of powdered sugar and 1/2 ounce of cornstarch, add a pint of boiling milk flavored with vanilla, and put on the fire to thicken without permitting it to boil. Strain the sauce, and when cold mix with it 2 table-spoonfuls of whipped cream.

Peches A La Cardinal - Peaches, Cardinal Style

Plunge some fresh peaches in boiling water just long enough to remove their skins; cut them in halves, remove the pit and cook the peaches in a light syrup for a few minutes only; drain and put them on a dish, a crystal one preferred.

Prepare sauce by diluting some strawberry jam with the syrup in which the peaches were cooked; strain and put on ice; when very cold pour it over the peaches and strew over some shredded almonds, previously peeled.