Earthern milk crocks unglazed are best adapted for stewing berries or any sauce, or for boiling jelly, rice, and other things, as tin or iron injures the delicate flavor and color of fruits, and porcelain kettles are expensive and scorch easily. I have used these earthen crocks for years with but one accident. Let water heat gradually several times in them on the back of the stove when new, to temper them. You will prefer them to anything else for cooking as above.

Apple Croutes

Miss Juliet Corson.

Take slices of stale bread. Trim off the crusts and shape them prettily to suit the size of the apple. Spread with a little butter, and a sprinkling of sugar. On each slice lay half an apple peeled and cored, flat side down, a bit of butter, more sugar on the apples, spice, if liked. Bake in a slow oven and dust with powdered sugar before serving.

Apples In Jelly

Peel, halve, and core 6 large apples, selecting those of the same size; make a syrup of 1 pound of granulated sugar and a pint of water; when it boils, drop in the apples with the rind and juice of a lemon. As soon as they are tender, care must be taken that they do not fall in pieces; take the halves out one by one, and arrange, concave side uppermost, in a glass dish. Drop a bit of currant jelly into each piece; boil down the syrup, and, when cool, pour around the apples. This makes a very nice preserve for tea.

Boiled Apples

Place fair, smooth apples in a saucepan with just enough water to cook them, and boil until tender, but not to break them. Put in sufficient sugar to sweeten well, and let cook until apples are thoroughly penetrated. Skim apples out, cook syrup longer, and pour over. Do not peel them.

Boiled Apples - Spiced

Take about 20 nice cooking apples, wipe them clean, and place them in a preserving-kettle, with water enough to about half cover them; then add 2 cups sugar, 1/2 cup vinegar, and a dessert-spoon of ground cinnamon. Cover closely, and let them simmer over a slow fire until soft.

Dew-Drop Apples

Pare and core, without splitting, some small-sized tart apples, and boil them very gently, with one lemon for every 6 apples, till a straw will pass through them. Make a syrup of 1/2 pound of white sugar for each pound of apples; put the apples, unbroken, and the lemons, sliced, into the syrup, and boil gently till the apples look clear; then take them up carefully, so as not to break them, and add an ounce, or more, of clarified isinglass to the syrup, and let it boil up; then lay a slice of lemon on each apple, and strain the syrup over them.

Compote Of Apples - Baked

Take a wide jar with a cover; put into it golden pippins, or any small apples of similar appearance, pared and cored. Cut very thin a small fresh-rind of lemon for 2 quarts of apples and strew among them, and 1/2 pound of sugar thrown over the top. Tie the cover on and set in a slow oven for several hours. Serve hot or cold.