Jellied Apples

Pare and core the required number of apples and bake, steam or boil in sirup until tender. Cool. Cover the bottoms of individual molds with lemon jelly, put in apples and cover with jelly. Unmold and serve with meringue or whipped cream.

Baked Apples

Select sound apples; core them and place from one teaspoon to one tablespoon of sugar in each cavity. Place the apples in a baking-dish, add water to cover the bottom of the dish, and bake in a moderate oven (350°-375° F.) until tender.

Sour apples cook more quickly than sweet ones, and summer or fall apples take less time to cook than winter apples.

Baked apples may be varied by filling the centers with brown sugar and raisins, sections of bananas, red cinnamon candies, marshmallow, marmalade or jelly, honey or corn sirup and lemon-juice, nuts, candied orange-peel, candied pineapple, preserved ginger, canned or fresh berries, peaches and other fruits or left-over fruit-juice. Meringues, custard sauce, whipped cream or marshmallow sauce may be used as garnish.

Baked Stuffed Apples

6 large tart red apples 1 cup chopped bananas 1 cup chopped cranberries 1 cup sugar

1 teaspoon cinnamon Chopped nut-meats Whipped cream

Cut off the stem end of the apples, but do not peel them. Remove all the core and part of the pulp, leaving the walls of the cup about three-fourths inch thick. Mix bananas, cranberries, sugar, and cinnamon. Fill the cavities in the apples with this mixture, cover with chopped nut-meats, and bake in the oven (350°-375° F.) until tender. Serve cold with a spoonful of whipped cream on top of each apple.

Steamed Apples

Core the apples, fill cavities with sugar and put in a saucepan with hot water about an inch deep. Cover and cook slowly, turning the apples over once. This will steam the apples and, if they are red, will preserve their color. These resemble baked apples and the same variations may be used.

Baked Stuffed Pears

Pare and core large pears and stuff with seeded dates, raisins or chopped nuts with some tart marmalade or shredded coconut. Place close together in a baking-dish, cover bottom of pan with water and bake slowly until tender.

Meringued Pears

6 large pears

6 tablespoons sugar

Grated lemon-rind

Candied ginger

3 egg-whites

1/4 cup powdered sugar

Pare and core the pears, place them in a baking-dish and fill the center of each with one tablespoon sugar and a little grated lemon-rind or candied ginger. Add three or four tablespoons of water and bake until tender. Cover them with a meringue made with the stiffly beaten egg-whites and the sugar. Brown quickly.

Stewed Rhubarb

Wash, but do not peel, the rhubarb and cut it in one-inch pieces. Add one-half as much sugar as rhubarb, put in a saucepan with just enough water to keep the fruit from burning. Very little water is needed, as rhubarb provides its own moisture. Cook rapidly until tender.