No. 1: - Wash, pare, quarter and core sour, juicy apples. Place them in a porcelain kettle with just enough water to keep them from burning and boil until tender. Add sugar to taste and boil a few minutes longer. Serve hot or cold.

A few whole cloves or a dash of cinnamon or nutmeg or a little lemon-juice or a few seedless raisins may be cooked with the apples. Brown or maple sugar may be used instead of white.

No. 2 - Prepare as for No. 1 but place in a baking dish with just enough water to start them cooking. Sprinkle with sugar. Cover and bake in a moderate oven (350°-37S° F.) until the apples are soft but not broken. Add more sugar and a little boiling water if necessary, and cook, uncovered, until the top is slightly browned.

No. 3 - Wash, quarter and core but do not pare apples. Cut out any bad spots. Stew until tender with just enough water to keep them from sticking to the pan. Rub through a colander or coarse strainer, add sugar to taste, and stir until the sugar is dissolved.