THE DIETETIC VALUE OF FRUIT 1405 



Remove the cores from apples of uniform size. Put into a 

 baking dish, filling the hollows with sugar, and add one-fourth cup 

 of water. Baste with sugar and water as needed. The oven 

 should be moderate, so that the apples will not cook to pieces. 

 When done, cool and serve with or without sugar and cream. 



For variety, baked pears may be substituted. They are baked 

 whole, and are best when cooked in a bean pot, closely covered, 

 in a slow oven, and sweetened with molasses or brown sugar. 



Apple Sauce 



This may be cooked in the oven or on top of the stove. Wash, 

 pare, and core sour apples. For paring, use a very bright knife 

 if a -silver fruit knife is not at hand. Cut the apples in pieces and 

 put them in a saucepan with just enough water to keep them from 

 burning. Cook till very soft, stirring with a wooden spoon and 

 mashing the lumps. Add sugar to taste. If the apples lack 

 flavor, add cinnamon or ginger (stirred into the sugar), lemon 

 juice, or lemon rind, and a small piece of butter. A few quinces 

 make a pleasant variety in flavor. 



When apples are very hard, it is not possible to use them raw 

 as pie filling and expect the best results. Pastry needs a quick 

 oven to be -at its best, and the apples will be found underdone. 

 The following recipe will be found useful for cases of this kind : 



Cooked Apple Filling for Pies 



4 cups of chopped apple (previously cored and pared) 



2 level tablespoons cornstarch stirred till smooth in % cup cold 



water 



Grated rind of half a lemon 

 1/2 cup of sugar 

 % teaspoon cinnamon 

 A few grains of salt 



Let all cook gently for thirty minutes. Strain and cool. This 

 will seem thin at first, but will thicken as it cools. 



