THE APPLE 27 



RECIPES 



OLD-FASHIONED APPLE SAUCE 



Pare, core, and quarter tart apples and at supper time 

 place in a small crock on the back of the (warm) stove, 

 pouring over the apples a pint of sugar dissolved in a cup 

 of hot water. Cover the crock close and let stand till 

 morning when the apples will be tender and may be served 

 as a breakfast dish or set aside to be chilled for luncheon 

 or supper. 



CIDER APPLE SAUCE 



Pare, core, and wash apples (two-thirds sweet, one- 

 third sour), and place in preserving kettle with one quart 

 of cider for each pailful of apples. Simmer slowly till of 

 a deep colour. Quinces may be added to the sauce to give 

 flavour; a dozen or less as taste indicates. Put away in 

 stone jars. 



STEWED APPLES AND DATES 



Where unripe, insipid apples are the only ones available 

 they may be improved in flavour and nutritive value by 

 adding a half cup or more of stoned, sliced dates to each 

 quart of partially stewed apples. Simmer the fruit to- 

 gether about six minutes and set aside to cool. The 

 grated rind of a lemon (which, if preferred, may be tied 

 in a bit of linen) or the juice of a lemon, placed with the 

 apples when first put on, pleasantly varies the flavour. 



' APPLES AND PRUNES OR RAISINS 



These also are combinations affording much nourish- 

 ment and variety and may be made with either dried or 

 fresh apples. If dried wash, core, and soak over night 

 and wash the raisins or prunes, working the latter well 

 with the hands. Let them stand in the last water over 



