88 FRUIT RECIPES 



night and simmer in it in the morning. (The water in which 

 the fruit was soaked should be sufficient to cook it all in 

 the morning.) Simmer the raisins or prunes very slowly 

 for an hour then add the soaked apples and simmer to- 

 gether till done. No sugar should be needed, which is an 

 additional reason for the healthfulness of the dish. 



BAKED APPLES (With nuts or honey) 



Peel the apples and core well, then place in deep pan, 

 allowing a heaping tablespoon of sugar and half a cup of 

 water to each apple. In the centre of each apple place a 

 teaspoon of chopped nuts and strip of lemon or orange peel 

 and over the whole sprinkle cinnamon and nutmeg. Bake 

 very slowly and the juice will become jelly-like. Serve 

 hot or cold. 



Or, fill centres with honey and a little butter, preparing 

 otherwise the same. 



APPI^E SOUP No. I 



For three pints of soup take a pint of apple stewed soft, 

 rubbed through colander and sweetened, and to it add 

 one and one-half tablespoons sago or tapioca cooked till 

 soft and clear in a pint of boiling water. Simmer together 

 twenty ininutes, flavouring with salt and cinnamon; 

 strain and serve hot or chilled. 



APPLE SOUP No. a 



To two quarts of water allow seven tart apples cored 

 but unpeeled, sliced thin. Cook them with one-half cup 

 rice till soft then rub through sieve, add spice, a little sugar, 

 and chopped or candied fruit. (See also Fruit Soups in 

 Introductory Recipes.) 



