German Apple Cup (boston Hotel) Recipe ingredients

To prepare this German Apple Cup (boston Hotel) Recipe, first select fine-grained apples, one for each service; core and pare, leaving on a section of the skin, in the shape of a ring, near one end of the apple. Cut heart-stalks of celery very fine, but do not chop it; mix the celery with mayonnaise dressing, to which half the bulk of whipped cream has been added; add also more salt and pepper. Use this mixture to fill the hollow centers of the apples, rounding it up above the apple a little; in the center of the mixture in each apple set a tiny heart-leaf of lettuce. Dispose the apples on heart-leaves of lettuce and serve at once. The ring of apple skin gives a little color to the dish; the end of the apple on which it is left should be upward. To serve in perfection, when coring the apple, remove all the seed cavities. If the apples must stand after paring, rub over the exposed surfaces very lightly with the cut side of a lemon. This will prevent discoloration.