Or they can be peeled and cored and the centres filled with spiced 

 sugar and a small piece of butter. Pour a little water in the baking 

 pan, and a rich juice is formed, which can be used for basting them. 



Baked Apple Sauce. Pare, quarter and core large apples and 

 pack in an earthen jar with brown sugar, cover closely and bake slowly 

 in a moderate oven until the contents have been shrunken to about half 

 their original bulk and are rich, red and luscious. 



Apple Compote. Core and peel as many apples as are wanted and 

 cook slowly in a syrup made by boiling one cup of sugar to one cup of 

 water. When done lift to a dish and fill the spaces where the cores were 

 with apple jelly and sprinkle with granulated sugar. Pour the syrup 

 around them. 



Nice red apples can be quartered and cored and the skins left on 

 them and cooked slowly in the same way, turning them in order that 

 both sides may be cooked alike. They make a nice dish for breakfast 

 or tea. 



Apple Meringue. Peel, core and slice ten or twelve good sized 

 apples. Cook them with three ounces of sugar, 2 ounces of butter, and 

 the grated rind of a lemon. Cook as dry as possible, then beat them 

 till smooth and form in a loaf shape. Cover with a meringue made of 

 the whites of two eggs beaten till stiff, with two tablespoons of sugar, 

 added to the egg just before using. Bake in a moderate oven till a nice 

 golden brown. Serve with a boiled custard sauce. 



Apple Farci with Whipped Cream. Core but do not peel six nice 

 large apples. Steam until tender. Boil half a cup of sugar with one 

 cup of water for five minutes. Add half a cup each of cherries and 

 shredded pine apple. Place the steamed apples upon slices of stale 

 cake, putting the boiled mixture into the centres. Pour whipped cream 

 over the apples ; sprinkle with chopped nuts. 



New England Apple Sauce. Pare, core and quarter nice tart 

 apples. Put them in an earthen dish, sweeten and spice to taste. Cover 

 with water ; lay a cover on the dish and bake the apples till tender. 



Fried Apples. Wash and wipe large tart apples. Slice in thick 

 rounds. Have a skillet with hot butter in if, put the apples in; sweeten; 

 cover and cook slowly until brown. Watch carefully or they will burn. 



Apple Custard Pie. 2 well-beaten eggs; 1 cup grated apple; 1 

 pint sweet milk ; 2 large spoons sugar salt and flavor. 



Plain Marleboro Pie. Into 2 cups of sifted apple sauce, stir while 

 hot 2 tablespoons of butter. Beat the yolks of 2 eggs ; add 1 cup sugar ; 

 \ of the grated rind, and all the juice of 1 lemon. Mix this with the 

 apple. Cover plate with a rich crust ; turn in the mixture and bake 

 about half an hour in a moderate oven. Cover with meringue or whipped 

 cream, or put a top crust on. 



