Ginger Apples

Core and peel apples, allowing one for each service. For 6 apples make a syrup of 1 cup of sugar and 1 cup of water. Cook apples in syrup until tender, but not broken. Turn the apples while cooking and do not cover the dish, as the steam will cause them to break in pieces. When cooked, place apples, drained of syrup, in a buttered baking dish, sprinkle generously with sugar and set in a moderate oven to glaze. In the meantime add 1/4 cup of finely chopped preserved or crystallized ginger to the remaining syrup and cook about 5 minutes. When apples are glazed and slightly colored pour over the syrup. Serve hot or cold, with or without cream.

Jellied Apples

Pare and core as many apples as there are persons to serve. For six apples make a syrup of 1 cup of sugar and 1 cup of water. Cook apples in the syrup very slowly, until they are tender, but not broken. While apples are cooking cut rounds of sponge cake a little larger than the apple. Any left-over plain cake may be used. Set a cooked apple on each slice of cake; add 1/2. glass of jelly to the syrup the apples were cooked in; cook until melted, then pour over the apples. Cool and serve. This dish is attractive garnished with whipped cream, or may be served with plain cream if desired.

Apple Sauce

Peel, quarter and core apples. Slice and drop in cold water to prevent discoloration. Drain, place in a saucepan, cover with hot water and cook until tender. Add sugar to taste when apples are cooked and beat until smooth. The secret of a clear apple sauce is cooking without sugar.

Glazed Apples With Raisins

Core and peel apples. For 6 apples allow 1 cup of sugar, 1 cup of water. Cook sugar and water about 5 minutes, then add apples and cook, turning often until apples are tender but not broken. Remove apples to a baking dish. Fill the centers with seeded raisins, adding 1 teaspoon of chopped walnuts to each apple. Dredge apples generously with sugar and cook in a moderate oven until well glazed. Reduce the syrup the apples were cooked in and pour that around them. To be served from the baking dish hot or cold, with or without cream. If served cold a teaspoonful of jelly can be placed on top of each apple.

Coddled Apples

Wash and core apples. For 6 apples use 1 cup of sugar and 1 1/2 cups of water and a quarter section of orange peel.

Cook water and sugar until sugar is dissolved, then add orange peel and apples. Cook slowly until apples are tender, but not broken. Turn frequently so apples will cook evenly. When cooked remove apples to a serving dish and boil down the syrup until thick, then pour over apples. Chill and serve with plain or whipped cream.