Apples cooked in the following way are very pretty on a lunch table and are appreciated as a relish. Select six firm round greenings, wipe dry and cut in halves but do not pare, place in a shallow stew-pan, skins down, with sufficient water to cover and add one cupful of sugar. Each half should cook on the bottom of the pan and be removed from the others so as not to injure its shape. Stew slowly until the pieces are tender; remove to a dish, pour syrup over the apples. Eat cold. Mrs. T. B. Lovewell.
Select those that are a trifle tart, as they are richer in juice and more tender. Place about one dozen in a deep, flat tin pan, and after sprinkling a cup of white sugar over them pour a cupful of boiling water over. When they are about one-half done turn them. When taken from the oven lift each one separately, with a fork, into a glass preserve dish and pour the hot syrup over them. Julia Hoff.
Pare and quarter enough ripe, juicy apples to make a pint, put on to stew in one pint of water, a teacupful of sugar; let cook until tender without breaking. Mix three tablespoonfuls of corn-starch in a little cold water and add to apples, stirring constantly. Cook five minutes, then turn into a mold and set away to cool. Eat with cream and sugar.
Pare and core without breaking one dozen tart apples. Cut pieces of bread in rounds large enough for an apple to stand on and place them in a well-buttered dish with an apple on each. Fill the holes with butter and sugar. Bake them in a gentle oven until tender, then put them upon a hot dish with a little apricot jam on the top of each and cover with sifted sugar. Nice for dessert or to be eaten with meat course.
Mrs. Millie Daniels.
Stew apples to make two quarts, strain through a sieve, sweeten with fine white sugar and flavor with lemon or rose. Beat the whites of twelve eggs to a hard froth and stir into the apple slowly; do this just before it is to be served. The apples should be stewed with as little water as possible, and those that are not very juicy are to be chosen. Put this into a glass dish. Serve a nice boiled custard, made of the yolks of the eggs, or the imperial cream to eat with it. Mrs. Maine.
Pare and core six tart apples. Steam till soft. When cold add beaten whites of three eggs, cup of sugar, a little lemon juice. Beat briskly thirty minutes. Make a custard of the yolks, one-half cupful of sugar, one cupful of hot milk. Put the foam in a dish and cover with the custard. Can run it in the oven to give it a pale brown if desired but it is not necessary. Mrs. Alice Yeager.
Cut six apples into quarters removing the cores. Take a deep tin pan and butter it, place the pieces of apples in so that they do not overlap, pour one-half of a tumbler of water over and sift plenty of sugar over them. It takes about fifteen minutes to cook. Boil a cupful of rice in milk and then sweeten it. Pile it high on a dish and fill it with the apples placing them in spots over it. The juice in the pan must have a wine-glassful of sherry and a piece of butter added, beating the butter smooth with the wine and juice. With a spoon pour this mixture over each piece of apple. Serve hot. Mrs. Mae Libby.
Scald three cupfuls of milk in a double boiler and stir into it two tablespoonfuls of corn-starch, previously wet in a little cold milk. Remove from the fire, stir in one tablespoonful of butter, the yolks of two eggs, one-half cupful of sugar and beat to a cream. Drain the juice from a can of peaches, put them in a baking dish, cover with the above mixture and set in a hot oven ten minutes; remove and spread with the stiffly beaten whites of the eggs, sweetened with three tablespoonfuls of powdered sugar, and return to the oven to brown. Serve with the sweetened peach juice. Lulu Fisher.
Choose fair, smooth ones. Put them into cold water and boil them whole, leaving on the stems. It takes about one hour to boil them tender. Then pour sweet cream over them, in each dish, as you serve.
W. T. M.
Soak one-third of a box of gelatine in one-third of a cupful of cold water till soft, then pour in one-third cupful of boiling water, one cupful of sugar and the juice of one lemon. Strain sufficient canned or freshly-stewed peaches through a sieve to make a cupful and add it to the other ingredients. Stir all together in a dish set in cold water and when the mixture begins to harden beat in the stiffly beaten whites of two eggs. Pour into individual molds; serve with whipped cream.
One can or twelve large peaches, two coffee-cupfuls of sugar, one pint of water and the whites of three eggs. Break peaches with the sugar, water, etc., and stir all together. Freeze all into a form. Beat the eggs to a froth and pour over. Ida Montroy.
Select the golden pears, peel and cut them in halves, leaving on the stems but scoop out the cores. Put them into a saucepan, placing them close together, with the core downward. Pour over sufficient water, a cupful of sugar, a few whole cloves and a tablespoonful of lemon juice. Cover the stew-pan closely. Stew gently till the fruit is done. Take out the fruit carefully and arrange it on a glass dish. Boil down the syrup until quite thick then pour it over the fruit. Marie Merrit.