Baked Quinces

Wash, quarter, core and pare the quinces. Place them, cut side up, in a shallow baking dish, filling the cavities with sugar, mixed with a little grated lemon rind or lemon juice. Cover the bottom of the dish with water and bake in a moderate oven until soft, basting frequently. Serve hot with butter and sugar.

Stewed Quinces

Wash the quinces, pare and core them and cut them into eighths. Cover with cold water and let them come slowly to a boil, removing the scum that rises. When nearly soft add one cup of sugar for every pint of fruit and one cup of apples, pared and cut into eighths. Boil until both apples and quinces are tender.

Stewed Rhubarb

Select the strawberry rhubarb in preference to the white; wash it, and unless it is very old, do not peel it. Simply remove the ends and cut the stalk into small pieces. Pour boiling water on the rhubarb; drain and put it in a saucepan over the fire, covering it well with sugar and adding only enough water to keep it from burning. Cook until soft but not until the pieces have lost their identity. The quantity of sugar will have to be varied according to the age of the rhubarb.

Stewed Blackberries

Wash and stem the blackberries; add a little water and stew until tender. Just before they are done sweeten to taste.

Some cooks thicken the juice with a little cornstarch thinned in water. If this is done the blackberries must boil for an extra minute or two until the cornstarch is cooked.

Stewed Raspberries

Follow The Recipe For Stewed Blackberries

Stewed Cherries

Select pie cherries, preferably the morello cherries; stone them or not as desired and follow the directions for Stewed Blackberries.

Stewed Cranberries

See chapter on "Sauces."

Dried Fruits

To cook dried fruits thoroughly they should after careful washing be soaked over night. Next morning put them over the fire in the water in which they have been soaked; bring to a boil; then simmer slowly until the fruit is thoroughly cooked but not broken. Sweeten to taste. Very much less sugar will be needed than for fresh fruit.

If desired cook a little stick cinnamon or other spice with the fruit. Pears, which are apt to be insipid, are especially improved by this addition.

Lemon Butter No. 1

1/2 cup sugar 1 ounce butter

1 lemon 1 egg

Beat the butter and sugar to a cream and add the beaten egg; then add the lemon, juice and rind, and stir over hot water until the mixture thickens. Remove from fire and stir until cool.

Lemon Butter No. 2

1/2 cup sugar

1/2 tablespoon cornstarch

1 lemon

1 teaspoon butter 1/2 cup water 1 egg

Mix the sugar and cornstarch; add the juice and rind of the lemon and the butter; then add the water and cook over hot water until the cornstarch clarifies. Pour the mixture on the beaten egg; return to the fire and stir until it thickens.

A Well-Equipped Kitchen.

The kitchen cabinet convenient sink and glass-top table facilitate work, and the sanitary wall-covering, which can be washed from floor to