Apple Sauce With Jelly

Make sauce as above, using very nice apples, sweeten with white sugar, beat perfectly smooth. Serve with spoonfuls of bright colored jelly laid over the top. In serving, put a piece of jelly on each sauce-dish. This with plain cake for a light dessert is nice.

Stewed Apples

Quarter and core the apples, put over with sugar, a tablespoonful of butter and a sprinkle of flour. Add water to partly cover. Let them cook quite dry before serving.

A Delicious Dish Of Apples

Bake sweet apples and pour over them sweet cream, flavored with lemon, vanilla, or nutmeg. Sugar with cream to taste.

Fried Apples

Take smooth-skinned, fair apples. Wash and wipe them, slice in round slices and fry in hot pork drippings or sausage gravy. Serve with sausage or steak and keep the slices perfect as possible; or take mellow tart-apples, peel, core and slice. Put in a sauce pan with a lump of butter and. cook until a pulp. Serve hot, allowing each person to sweeten according to. taste.

Stewed Quinces

Pare and cut in quarters, remove cores and put in a stew-pan with half enough water to cover them. Let boil tender, keeping the pan closely covered. Add ½ pound of sugar to each pound of cut quinces, and let them stew, still closely covered until the syrup is thick. This may be made ½ sweet apples.

Baked Quinces

Take whole ripe quinces and bake with the skins on. When done thoroughly, remove the skins. Sift over plenty of sugar, and a lump of butter on each. Serve hot; or omit the butter and use cream instead, in which case serve either hot or cold. Baking entirely removes the strong taste of the quince, leaving only a delicate flavor in its place. An appetizing dish.

Dried Berries, (To Stew)

2 cupfuls of berries to 4 cups of cold water, let boil slowly thirty minutes. Sweeten to suit the taste. Raspberries, blackberries, currants, etc., are susceptible to the same rule.

Cranberry Sauce

Wash and pick over 1 quart of cranberries, put in a porcelain kettle or a bright sauce pan. Spread 2 cupfuls of sugar over them, pour in 1 small cup of cold water. Cover and simmer at the back of the stove one-half hour. Never stir until taken from the stove. They burn easily and should not be kept in a hot place. Never cook cranberries before putting in the sugar. Graduate the sugar according to the required richness.

Jellied Cranberries, (For Game)

Pick over and cook in the proportions of 1 pound of berries, to 1 pound of granulated sugar and ½ pint of cold water. Put the water, and sugar on the range to boil, stirring constantly. When boiling throw in the berries, they will soon heat through and begin to burst. Stir frequently until well cooked. It will take ten or fifteen minutes after they begin to boil. Turn in a mold, that has been previously rinsed in cold water and not dried, and let stand until the next day. The above recipe makes cranberries neither too acid nor too sweet; will invariably turn out like jelly, and is very nice to serve with game or poultry, as the whole berry is preserved. As many as ten pounds can be prepared at once, and will keep perfectly by putting in bowls and pasting over with paper dipped in egg.

Ruby Sauce, (Cranbeery)

1 quart of cranberries and 2 quarts of cold water. Put in a porcelain kettle or a stone crock. Cover closely. Boil twenty minutes over a hot fire. Remove from stove, add sugar until the juice is sweet, and then put in all the apples pared, cored and quartered, that the juice will cover. Stew moderately until the apples are tender but not broken, and have absorbed the juice until they are ruby colored. This sauce is delicious, inexpensive, excellent for tarts or pies, and keeps well.

Baked Rhubarb

Wash, strip and cut in inch pieces, place is a stone crock. Cover well with white sugar. Use no water. Put in the oven and bake one-half hour. Delicious.

Stewed Peaches, (Fresh)

Make a syrup of 1 cupful of sugar and 1 cupful of water. Add 1 tablespoonful of lemon juice and the kernels of 3 peaches, blanched and split. Peel 6 or 7 peaches and put them whole in the syrup. Stew gently twenty minutes. Pour into a dessert dish, and leave to get thoroughly cold before serving.

Peach Compote

Take some firm, free-stone peaches, out them into halves, remove the stones and dip the halves in boiling water. Then, after taking off the skins, cook them in hot syrup, allowing them to boil up twice, when they will be done. Then dish them up, strain the syrup through a sieve and pour it over the peaches. The compote may be served either hot or cold.

Fried Peaches

Take peaches not wholly ripe, slice a trifle thicker than apples and fry in precisely the same manner.

How To Prepare Fruit For Children

Put plums or currants, sliced apples, gooseberries or any other fruit into a stone jar, sprinkle among them as much sugar as necessary. Set the jar in a moderate oven, pouring in 1 cupful of water to prevent the fruit burning. Slices of bread may be put in layers alternately with the fruit, and may be eaten with the sauce. Cook until thoroughly done. This will be found wholesome and palatable.

Dried Peaches, (Stewed)

Dried peaches are to be prepared the same as dried apples, using no flavoring, less water, sweetening to taste.

Stewed Prunes

Wash carefully. If very dry, soak over night; if not, cover with cold water and set on the back of the range to warm slowly. Let simmer gently a couple of hours; sweeten to the taste before removing from the stove. Pit them.