Boiled Apples

Select perfect apples, a pleasant tart. Wipe dry. Leave on the peeling. Put in a sauce pan and partly cover with water. Sweeten to the taste. Cook until the apples are thoroughly tender. Do not let them break much. Take the apples out when done. Put in a dish. Cook the syrup. Sweeten more, if necessary, and pour over the apples. The core and skin give a different flavor to the sauce.

Baked Apples

Bake tart apples in a bread tin. Remove when done. If left in the oven too long they become dry and lose flavor. A little water may be added in baking sweet apples. If sweet apples are used they are very nice to eat with milk. If the apples are tart, sprinkle sugar over them in the tin. Even imperfect apples may be baked by quartering and removing the cores. Fill closely in the pan. Pour in a little water. Sprinkle with sugar, and bake. Some prefer this to stewed apples. Leave the peel on.

Baked Sweet Apples

Peel carefully. Put in a pan. Cover closely with a lid, or another pan. Add a cupful of water and bake until tender. Remove the apples and put in a jar or bowl with a cover, and keep warm. Add a cupful of sugar for each cupful of the apple juice, and boil fast until it is a thick syrup. Do not stir. Add as many cloves as there are apples, and pour hot over the fruit in the jar. Set away, covered, until the next day. Turn out in a dish and serve. It ought to be a perfect mold. Very nice. Cream may be served with it.

Cider Apple Sauce

½ bushel sweet apples. 4 pounds of sugar.

A few quinces.

Put in sweet cider enough to cover the apples. Boil and skim for four or five hours. This is superior to the old-fashioned boiled cider apple sauce, made of cider that has been boiled down separately.

The quinces may be omitted, and some tastes would prefer little or no sugar. Of course the cider can be boiled down beforehand if liked.

Dried Apple Sauce

Dried apples cook a little easier by being soaked over night, but they can be cooked without by putting in a crock and setting on the back of the stove at first. They need four or five hours cooking. Considerable water should be put on at first, and more hot water added as required. They are much improved by ½ pound currants (Zante), or ½ pound raisins, to each pound of apples. A few slices of fresh lemon improves the flavor. Sweeten well.

Evaporated Apples

The flavor of these is quite like the fresh fruit, by cooking with a little lemon juice in the water. Soak in cold water over night. Stew in plenty of water in a dish closely covered. Let the surplus be nearly if not quite evaporated. Sweeten to the taste with white sugar.

Apple Sauce

Peel and slice the apples. Partly cover with water and stew until smooth as possible. Beat with a spoon until perfectly smooth. Use tart apples, and add a very little hot water if any more is necessary while cooking. Sweeten to the taste. Flavor with lemon juice or lemon peel.