Apples In Bloom

Eight red apples as nearly of size as possible. Boil till tender, turning with a fork. Remove skin. With a teaspoon scrape the red from the skin. To the water apples were boiled in add juice of lemon, 1 orange cut fine, 1 cup of sugar; boil until rather thick. Pour over apples. When cold put tablespoon of whipped cream on apple, with red pulp on top of cream. Very pretty dish. - A. L. B.

Apples En Casserole

Peel and slice Watsonville apples into a large casserole. Add sugar to taste and moisten with cider or water. Cover the casserole and bake several hours until quantity is reduced to 1/2. When cold serve with cream.

Apple Jack

Make a nice apple sauce. When finished add a small 1/2 cup water and a piece of butter the size of a walnut. Have mixed 1 cup flour, little salt, 1 teaspoon of baking powder, water enough so as to drop with a tablespoon like a dumpling over the warm apple sauce; let boil 10 minutes slowly so fruit won't burn. Sauce to pour over it: One cup of water, good slice of butter, 1/2 cup of brown sugar, 1/2 teaspoon cornstarch, large teaspoon vanilla, little grated nutmeg; boil 5 minutes and put over pudding. May also be eaten with cream instead of butter or can use peaches or any other fruit. It is quickly made. Very good. - Mrs. L. T. C.

Apple Porcupines Or Stuffed Apples

Apples, raisins, almonds, nutmeg, walnuts, lemon juice, sugar, water. Make a syrup by boiling 1 1/2 cups of sugar and 1 1/2 cups of water about 8 minutes. Pare and core apples and cook in syrup for about 5 minutes. Drain from syrup. Fill cavities with seeded raisins and walnuts chopped fine; moisten with lemon juice and sweeten to taste. Place apples in baking dish; stick pieces of almond cut in long pieces into each apple; pour syrup over and bake in moderate oven about 10 minutes or until soft. Baste while baking. - M. Z. T.

Apple Shortcake

One cup flour, 1 tablespoon butter, 1 egg, 1/2 cup milk, 1/2 cup sugar, 1 teaspoon baking powder. Line pie tin with apples and pour dough over. Also fine with peaches.

Apple Sundae

Stew sour Watsonville apples. Sweeten, strain through wire sieve. Add whites of 2 eggs and 2 teaspoonfuls gelatine which has been dissolved in water. Whisk very briskly until stiff. Line the dish with split bananas or oranges and pour in the fruit. Sprinkle top with chopped nuts and add a syrup made of sugar and a little strawberry juice and pink sugar. - Watsonville.

Belle Fleur Custard

Two cups sweet apple sauce, 1/2 teaspoon nutmeg, 1/2 cup seeded raisins boiled for 10 minutes, yolks of 2 eggs. Mix well and bake with 1 crust for 15 minutes. Make a meringue of whites of 2 eggs slightly sweetened. Spread over and brown in oven.

Curried Apples

Peel and core 6 good sized, firm apples. Mix 1 teaspoonful curry powder with cup sugar, 1/2 cup butter (creamed). Place in hole in apple and in pan. Add a very little water. Bake in slow oven until tender, basting several times. To be eaten cold with meat course. - A. L. B.

Fried Apples, Southern Style - Take 6 large cooking apples; core, but do not peel; slice round 1/8 of an inch thick. Have ready in a frying pan hot the fat from 8 slices of bacon; drop apples in; put over them a heaping cup of sugar, 1/2 cup molasses. Cover and cook very slowly until a golden brown. - K. D. S.

Grandmother's Apple Whip

One pint apple sauce strained through a potato ricer. Add beaten whites of 2 eggs. Beat 10 minutes. Pour in mold. Eat with whipped cream.

Escalloped Apples

One stale baker's loaf, 1/4 cup sugar, 1/2 cup butter, 1/4 teaspoon nutmeg, 1 quart sliced apples, grated rind and juice 1/2 lemon. Cut loaf and crumb soft part with a fork; melt butter and stir lightly into the bread crumbs with the fork. Cover bottom of buttered pudding dish with the crumbs and spread over 1/2 the apples; sprinkle with 1/2 the sugar, nutmeg, lemon juice and rind mixed together; repeat and cover with remaining crumbs. A few bits of butter may be dropped over top. Cover at first to prevent browning too rapidly. Serve with sugar and lots of cream.

Steamed Apples

One cupful of sugar and 1 1/2 cups water to every 6 apples. Boil in covered pan until soft. Remove apples, boil juice and flavor with lemon. Pour over apples. - Mrs. F. D.