3d FRUIT RECIPES 



cooks, then place dll in a flat, wet mould or deep dish and 

 set aside to cool. When needed drop a teaspoon of the 

 mixture into fine, dry, bread or cracker crumbs, then into 

 an egg beaten, and again into crumbs. Place in the basket 

 of deep frying kettle in boiling fat until brown. Drain 

 and serve with fowl. These croquettes may be spiced or 

 flavoured with lemon. 



BAKED APPLES TO SERVE WITH MEAT 



Wash and core cooking apples and fill with equal parts of 

 crumbs and mushrooms or potatoes. Season with catsup, 

 Chili sauce, or herbs. Place apples in baking dish with a 

 bit of butter in each and a little water. Bake till tender. 



FRIED APPLES 



Tart apples, pared, quartered and baked, are better than 

 apples fried but to cook the latter with delicate effect 

 place a lump of butter in a saucepan and when heated 

 spread on it a layer of quartered and again divided or 

 finer-sliced apples. Sprinkle with sugar and a little flour 

 letting brown, turning, and browning upon second side. 



Tart apples and onions (two-thirds apples) may be 

 fried or baked together as indicated for apples alone. 



APPLE FRITTERS 



Sliced apples may be dipped in fritter batter (see Intro- 

 ductory Recipes) or chopped apples added to a stifiEer 

 battet, and fried in deep kettle. Drain and sprinkle with 

 sugar. 



APPLE PIE 



Peel and slice tart apples and place in stewpan with barely 

 enough water to keep from burning. Stew till but half 

 tender (and unbroken) ; fill a pastry-lined dish or pan, 



