What and how much.

Bread crumbs and a little butter

Tart cooking apples, enough to fill a dish

Sugar

Cinnamon

A little water

How to make. Make a layer of crumbs in a baking dish, and on the crumbs put little "dabs" of butter. Pare and slice the apples and place a layer on the crumbs. Sprinkle with sugar, cinnamon, and a little water. Add a layer of bread crumbs and another of apples. Flavor and cover the top with crumbs. Bake in a moderate oven until the apples are cooked and the crumbs are brown. Any fruit, such as peaches or blueberries, may be used instead of apples. Serve hot with hard or foamy sauce, or cold with cream and sugar. Instead of crumbs the bread may be used in slices, buttered.

Remarks. Remember the other food materials that were used in meat scallop, and try cooked rice or hominy or oatmeal in place of the bread. One family calls, the fruit scallop Brown Elizabeth when it is made with peaches or apricots; and Black Betty, with blackberries. Perhaps you can name some other members of this group. Stewed dates, or figs, or prunes are delicious with rice in a fruit scallop served cold. They are especially good with milk for little children who are beginning to be given sweets. They need no sugar added.