Page:Bradley - For Luncheon and Supper Guests.djvu/54

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Cut tops from stem end of

8 choice apples. Remove inside of apples with a French ball cutter, putting balls in

2 cups cold water with

Juice of 1 lemon. Reserve tops of apples, cores, and small pieces for apple sauce. Put

Apple shells in

1 quart cold water to which is added

1 teaspoon salt. Remove skins and seeds from

¼ lb. (1 cup) white grapes. Just before serving drain apple shells. Remove apple balls from the water.

Drain and mix with the

White grapes and with

⅓ cup maraschino cherries and fill apple shells. Mix

3 tablespoons syrup from maraschino cherries with

Juice of ½ orange and put over the apple balls. Serve apple shells in individual dishes or cocktail glasses surrounded with

Crushed Ice.