Apple Sauce

Peel and core tart, juicy apples, and cut them into even slices. Stew with water enough to barely cover them, crushing them often with a wooden spoon. When half done, add sugar. Then boil down to a smooth, pulpy mass. Serve with nutmeg grated over the top. Never throw away a spoonful of apple sauce. It can be used for custard, and an endless variety of things.

Dried Peaches Or Apples Stewed

Soak for two hours in cold water enough to more than cover them, having washed them well. Then stew slowly in the same water till tender enough to be pierced by a straw. Add a little sugar shortly before taking them off the fire.

The dried peaches one gets nowadays are almost equal to those which are canned for sale, and are far cheaper.

Stewed Rhubarb

Cut the stalks into inch-long pieces, with or without peeling — the latter makes a richer dish. Put it into a porcelain sauce-pan, and pour boiling water over it. Let it stand a moment, then drain. (This will remove the intense acidity, and less sugar will be required.) Set it on the fire, with very little water, let it stew till tender (about eight minutes), then sweeten plentifully, and remove.

Vary it by adding a few raisins; they impart an agreeable flavor.

Clarified Apples

Peel and core large, firm apples enough to cover the bottom of a preserving kettle, or a deep tin pan. Nearly cover them with cold water. Cover the kettle, and boil slowly (or they will lose their shape) until tender. Then take them out carefully. Allow one cupful of sugar to every three apples. Boil this with the water ten minutes.

Return the apples to the syrup, and boil slowly again until clear. Lay them carefully into the dish they are to be served in and pour the syrup over.

If the apples are sweet, boil thin slices of lemon with the syrup.

Apples Stewed Whole

A less expensive dish than that above. Prepare thd fruit and proceed in the same way, but allow one cupful of sugar to one dozen apples. Put it in with the apples as soon as they are tender, then cook ten minutes longer all together.

Jellied Apples

Fill a quart pudding-dish with alternate layers of thinly sliced sour apples, brown sugar and cinnamon. Pour over all one half a cupful of water; cover with a plate, buttered, to prevent its sticking. Bake very slowly for three hours; then let it stand until cold. When it is turned out, there will be a solid mass of clear red slices imbedded in firm jelly.

Serve with cream and nice crackers. This is a simple and delicious dish, nice enough for a Sunday dessert. There should be a great deal of sugar used to ensure its turning out in good shape. Other spices may be added if you like.

Baked Apples

Wash, and prick the skins with a fork to prevent their bursting. Lay them in a pan with a very little water in the bottom. Bake in a moderate oven, one hour if sour, longer if sweet. Dip the juice over the tops once or twice while cooking. Just before they are done, sprinkle sugar and cinnamon over the tops, and when you take them out of the oven, let them stand covered till cold, to have them in perfection.