Pare and core the apples. Lay them in an earthen dish, with a very little water in the bottom. Fill the centre of each apple with sugar and a lump of butter, or a slice of lemon. Cover, and bake slowly for three quarters of an hour.
These are delicious, especially if served with "Whipped Cream." They then make a good dessert.
Sweet crackers should be served with them.
Apples Baked in a Jar.
Put the fruit, without paring, in a stone jar, with layers of sugar, and fill the jar with cold water. Cover tight, and bake in a slow oven for three hours. If sweet apples are used, no water or sugar should be added. They will themselves form a rich syrup.
Just like "Baked Apples," but add one half as much molasses as you have water in the pan, and omit sugar. Hard winter pears can never be baked so as to be tender.
Put twelve large pears in a sauce-pan. Add the rind of one lemon, cut thin, and the juice; a small stick of cinnamon, and a little allspice. Cover with water and allow one pound of sugar to each one and one half pints of water. Cover close, and bake six hours in a slow oven. They will be tender and of a bright color. If you choose add a little red wine, or cloves, when you cook them.
The easiest way is to rub them hard, to remove the fuzz; bake like apples (but longer), and serve cold with cream and sugar.
A Nicer Way is, to peel, core and quarter them.
Lay them in a deep dish; allow half a cupful of sugar to every eight quinces, and dissolve it in warm water enough to more than cover them. Pour over the fruit, cover close, and bake in a slow oven till tender enough to be pierced by a straw. Serve cold with cream. Save cores and skins to make a "Syrup Sauce."
Juicy pears are delicious done in this way. Peel them, but leave the stems on. Proceed as with "Apples Stewed Whole," but when you put in the sugar, add a little ginger and a few thin slices of lemon.
Hard pears should be boiled for one and a half hours, very slowly, in equal parts of molasses and water. No sugar is needed, but the ginger and lemon are necessary to flavor them. These will keep for two weeks if kept covered; and if sealed while hot they will keep till spring.
Stew with not enough water to cover them, as a great deal of juice will be drawn out of the fruit. Heat gradually, and sweeten to taste when half-done. Cherries need not be stoned, but look them over carefully as they are apt to be wormy. Grapes should be strained when done, to remove the seeds.
Berries which are not ripe enough to eat raw with safety, or which are so ripe that you fear they will not keep, are utilized by stewing. (Any stewed berries that are left over may be used for " Berry Charlotte.") If the stewed berries are very juicy, it is an improvement to thicken the juice with a little cornstarch.
Wash, cover with cold water and stew slowly for about an hour; do not take them from the fire till tender enough to be pierced by a straw, and the skins look nearly smooth. Sweeten just before taking them up.
Cover with cold water, and stew till tender; adding very little sugar, and one or two slices of lemon, shortly before serving; or cinnamon and cloves may be substituted for the lemon.