The Apple

The apple, perhaps, is the chief among fruits. To eat raw, it should be perfectly ripe, either tart or sweet according to taste. Many persons cannot digest a raw apple because they do not masticate it thoroughly. No one can bolt food any length of time without suffering the consequences.

Baked Apples

Wash the apples thoroughly, remove the cores, and cut the skin of the apple around just above what might be called the equator. Do not cut it deep. The skin cut in this way will prevent the apple from bursting. Stand in an earthen or granite pan; fill the core spaces with sugar, cover the bottom of the pan with water, and bake in a quick oven about thirty minutes, basting once or twice. Serve warm. Cold baked apples are heavy and sodden, and should never be eaten by people with weak digestions.

Panned Baked Apples

Apples baked in this way are very nice to serve with mock duck or mock goose. Wash and core the apples but do not pare them; cut them into eighths. Put a layer in the bottom of a baking-dish, cover with a little sugar, then another layer of apples, then sugar, and so continue until you have the desired quantity. Cover the bottom of the dish with water; cover the dish and bake in a quick oven about fifteen minutes, until the apples are soft. They must be tender, but quite whole. Serve warm in the pan in which they are baked.

Apple Sauce

Wash and core the apples, but do not pare them. Cut them into quarters; put them into a porcelain-lined or granite kettle; add sufficient water to prevent scorching. Cover the kettle, bring quickly to boiling-point, press through a colander, and add to each pint four tablespoonfuls of sugar.

Apple Souffle

Make apple sauce according to preceding recipe. After you have pressed it through the colander, sweeten, reheat and fold in the whites of two eggs, well beaten, to each pint of apple sauce.