Quarter and core without paring; fill a dish rounding full, with no water. Set in a kettle of water or steamer, and steam till nearly soft, then put in the oven, with a plate over them. Let them bake till the juice is nearly cooked out. Much nicer than cooked with the cores in.
Slice fresh apples and put in pudding-dish with alternate layers of sugar. Cover with a plate and put a weight on it. Bake in a slow oven 3 hours. A delicious dessert of slices of apples embedded in jelly will be the result when turned out cold. Better cook the day before it is wanted.
Cider is best boiled down to about 1/3 of the original quantity. To 5 quarts of quartered sweet apples add 1 pint of boiled sour cider and 1 pint of water. Cover with a plate and cook on top of stove 1/2 day.
Mrs. Dr. C. H. Evans, Chicago.
Two pounds dried apples, 1 pound raisins. Put in a crock with plenty of water and set on the back of the stove.
Let boil slowly all day. When almost done, add 1 lemon sliced very thin, and 2 pounds of sugar. Add hot water as needed.
Peel, quarter, and core apples. Cover with water and stew until tender. Mash with a spoon until very smooth.
Add sugar to suit the taste. Juicy, tart apples make the best sauce.
Pare, quarter, and core sour apples until you have 3 quarts. Add the juice and finely-cut rind of 1 lemon and 1 1/2 cups white sugar with 1 cup water. Stew 30 minutes.
Add more water, if the apples are not very juicy; and cook a snorter time, if they cook very quickly.
Miss Juliet Corson.
Remove the cores with an apple-corer. Cut the slices round, 1/4 inch thick. Put 1/2 cup drippings or butter in a frying-pan. When smoking hot, put in slices enough to cover the bottom of the pan. Fry brown on both sides. Do not let them break. As fast as done, take them up in little even piles, 4 or 5 together. Keep hot, dust a little sugar over, and serve.
Put whole ripe quinces in the oven in a pan and bake thoroughly. When done, remove the skins, place in a glass dish, sprinkle plentifully with sugar, and serve with cream.
Put 2 cups dried raspberries into 8 cups cold water. After they have come to a boil, cook slowly about 20 minutes. Add 1 1/2 cups sugar, let boil up and take off.
[NOTE. - Dried blackberries or other berries, are cooked the same way. A good mixture is equal quantities of blackberries and raspberries.]
Mrs. J. R. Jackson, Centerville, Miss.
To 1 quart of cranberries put 1 cup cold water. Cook in porcelain kettle 10 minutes. Add 2 heaping cups sugar and cook 10 minutes longer. Pour into a mold, and when cold it will be jellied.
A pint of water to a quart of berries. Boil till soft, put through a coarse sieve or colander, return to the kettle, put in a pint of sugar, boil up and take off. Less sugar may be used if desired very tart.
[Note. - If boiling water is poured over cranberries and allowed to stay till nearly cool and then poured off, they will require considerably less sugar.]
To 1 quart cranberries add 1/2 cup raisins, a pint of sugar, and a pint of water. Cook in earthen or porcelain until the berries are well broken. Watch that they do not burn. Pour into a sauce-dish to cool.
Stew together and make palatably sweet. A nice sauce.
To I pound prunes take 1/4 or 1/2 pound dried plums. Wash clean and stew in water to cover for 1/2 hour. Add 1/2 cup sugar, or more if liked sweeter.
Dried peaches do not require as much water as apples. Stew faster than apples, and cook about 1/2 hour, putting in the sugar required while cooking, and adding water, if needed to make more juicy.
Wash the prunes in several waters. Cover with cold water and set on back of stove for 2 or 3 hours, to barely simmer. Half an hour before taking them off, make quit sweet with sugar.
Allow 3 1/2 cups water to 1 cup whole raisins. Stew 45 minutes. Add 1 tablespoon sugar and 1 teaspoon lemon juice. Will serve 4 or 5 persons. It is insipid without the lemon-juice.