86 THE BOOK OF THE APPLE 



Butter to aid in the cooking, and fine castor sugar and 

 cream on the plate, are the only adjuncts to roasted 

 apples which must be thought of, though the addition 

 of a very little clove or cinnamon (as Gouffe suggests) 

 previous to cooking is sometimes pleasant. 



STEWED APPLES 



Into the world of drab are we borne as we descend 

 from these aromatic heights to consider the uninspiring 

 dish commonly known as stewed apples. This, as 

 usually prepared, is but a puree, and is for children 

 and the unimaginative "healthy eater." But stewed 

 apples may be a very different dish, and in its pre- 

 paration we should introduce what of skill and science 

 we have at command. This is one of many possible 

 ways. Place in a stewpan a quart of water and half 

 a pound of loaf sugar, together with a few cloves 

 and the rind and juice of a lemon or orange. Core, 

 but do not peel, eight large cooking apples, and place 

 them also in the pan. Let the contents simmer gently 

 until the fruit is cooked but not broken, when it should 

 be very carefully removed to a dish, the juice being 

 reduced and strained, and subsequently poured over the 

 apples. 



APPLES WITH TAPIOCA 



A very pleasant dish is made by buttering a dish and 

 placing in it eight large apples which have been cored 

 and pared ; pouring over the apples a little sugar and 

 half a pint of tapioca which has been soaking for an 

 hour in a minimum of warm water. The whole requires 

 to be baked for about an hour. 



