The apple is a native of Asia, the crab apple being the original or wild apple. The Romans used apples centuries ago. The apple is one of our most wholesome fruits, eaten either raw or cooked. Some of the best known varieties are named here.

Cooking apples: Greening, Northern Spy, Baldwin, Maiden Blush.

Eating apples: Snow, Bellflower, Rambo, etc.

Apple Sauce

Pare and slice 6 tart apples into a granite stewpan; add 1 c. water. Cover kettle and cook until apples are soft, add sugar and nutmeg to taste. Mash, or put through a colander as desired. 1/2. butter may be added for flavor.

Dried Apple Sauce

Pick over and wash the dried apples and soak in cold water over night. Cook until soft in the water in which they were soaked. Mash, sweeten to taste, and flavor with lemon juice.

Baked Apples, No. I

Select apples of uniform size; wash and core. Put into baking dish, cover bottom of dish with water. Bake for about thirty minutes, basting occasionally. They may be served with breakfast foods.

Baked Apples, No. 2

Core and pare apples; put in a baking dish, fill the centers of the apples with sugar, add a small piece of butter; cover the bottom of the pan with water. Bake until tender, basting often. After taking from oven, sprinkle lightly with cinnamon and granulated sugar, or put red jelly in the centers.

Apple Compote

Pare and quarter four apples. Make a syrup with 11/2 c. sugar and 1 1/2 c. water. Boil five minutes. Cook the apples in the syrup until tender, but do not let the pieces break. Remove the apples and put in a mold. Soak 1/4 box gelatine in 1/2 c. cold water, add to the hot syrup, and stir till dissolved. Add the juice and grated rind of 1/2 lemon, pour mixture over the apples, and let stand until firm. Remove from mold and serve with cream sweetened and flavored with vanilla.