30 PBUITS AND HOW TO USE THEM. 



Apples Stewed, Ifo. 4.— Prepare as in No. 3. and cook 

 the fruit in a pudding disli in the oven. Balie slowly and 

 the fruit will turn a Hoh, deep red. They must he kept 

 covered. 



Apples Stewed, So. 5.— Boil one gallon of sweet new 

 cider till it is reduced one half, then throw in some quar- 

 tered apples with sufficient sugar to sweeton them. Let 

 them boil slowly till the fruit is tender, being careful that it 

 does not scorch and that the quarters do not break inpieoes. 

 It is a rich dish. 



Apple Sauce with Boiled Cider, No. 6.- Peel and 

 core a peck of sweet apples and put in a preserving kettle 

 with sufficient sweet cider to cover them. Cut fine four 

 quinces and add to the apples. Boil for four hours, skim- 

 ing often and adding a pound of sugar an hour before tak- 

 ing from the range. Stir often to prevent browning. 



Apples Stewed, No. 7.— Pare and core Jarge tiirt ap- 

 ples, fill the centers with sugar and bits of butter, and ar- 

 range in an earthen pudding dish and pour around them 

 half a cup of hot water. Bake till soft, then mash them 

 with a wooden spoon and sweeten and flavor to the taste. 



Apples and Quinces.— Pare, core, slice and stew until 

 soft, lialf a dozen quinces, then add four or five times as 

 many tart apples prepared for stewing. Simmer till soft, 

 sweeten and press through a colander. Quince greatly im- 

 proves the flavor. 



Apples and Raisins. —Wash, seed, and steep the rais- 

 ins till they begin to be tender; then add pared, cored and 

 quartered apples and stew until they begin to be soft. 

 Sweeten to taste and if liked, flavor with lemon peel. There 

 should be three times as many apples as raisins. Evapora- 

 ted apples soaked over night and cooked with raisins are 

 nearly as good as fresh. 



