APPLES. 29 



Physiologists assert that apples ought to precede the 

 meal, not follow it, and that they r.eed to be well masti- 

 cated and insalivated. 



Apples and Cream. — Pare and slice fresh, mellow, sweet 

 apples antl pour over them sweet cream. Dust very lightly 

 with sugar and serve for a breakfast dish with or before the 

 cooked grains. 



Apples and Bread and Milk.— For this dish use per- 

 fectly ripe, mellow sweet apples. Pare and slice thin the 

 uncooked apple into a bowl of rich milk and bread. For 

 luncheon it is unrivalled. If preferred, bake the apples, un- 

 peeled, in a slow oven, till soft. Then slice the fruit into 

 the bread and milk. 



Apples Stewed, No. 1. — Take firiu, sound sweet apples 

 of the same size, cut out the blossom endw and siinuier 

 slowly in a little cold water, an hour, or till they are 

 soft. Lift them out entire, sweeten the juice, if at ail, very 

 little, flavor with lemon peel if any is needed, and serve 

 cold with their syrup. 



Apples Stewed, No. 2. — Wash, peel and core nice tart 

 apples and stew in a little water till soft. Mash through a 

 colander or coarse sieve, sweeten to taste and serve. A tri- 

 fle of salt accentuates the flavor. 



Apples Stewed, No. 3. — Peel, core and quarter the af - 

 pies, dropping them into cold water to pervent discolora- 

 tion. Make a sjrup of sugar and water, the sweetness pro- 

 portioned to the acidity of the apples, and let it coiue to a 

 boil. Drop in the quarters, cover and cook till they are 

 tender. Skim them out carefully and if the juice is very 

 thin boil a little longer, then pour over the apples in the 

 dish in which they are to be served. Season with nutmeg, 

 cinnamon or lemon peel, or not at all. 



