APPLES. 33 



Apple Compote, Grennan Style.— (Mrs. Bayard Tay- 

 lor). Peel apples and remove the core so that the a,pple 

 will remain whole and soak theip a few minutes in cold wa- 

 ter tinctured with lemon juice to prevent discoloration. 

 Pill the cavities with jelly or sweet marmalade. Place 

 them in a stewing pan and pour around them water enough 

 to nearly reach the fillings. Add to the water half a pound 

 of suarai and the thin peel of half a lemon. Cover tight and 

 boil till tender. Remove each apple carefully into a glass 

 dish and pour over them a few spoonfuls of the liquor. 

 Add a little sugar to the rest of the juice and boil to a jelly 

 with which to garnish the apples. 



Apple Pie, No. 1. — Line a de*^p pie-plate withpasteand 

 and heap it high with sliced tart apples cut thin. Over the 

 layers scatter aDout four tablespoonfuls of sugar, sm^all 

 bits of butter and flavoring of cinnamon or nutmeg. Oat 

 a long narrow strip to press around the edge of the crust 

 and over this press the upper crust to bind the two together. 

 Prick the top with a fork or before putting it in place out 

 a small cross in the center. This is the usual way of 

 making a sliced apple pie, but it is better to put sugar and 

 spices at the bottom before slicingia the apples. Bake for- 

 ty minutes. 



Apple Pie, No. 2. — Prepare apples and paste and heap 

 high the fruit In the crust without seasoning. As soon as 

 it is done take the j ie from the oven, ijlip a knife between 

 the crusts at the edge and carefully invert the top. Then 

 with a silver knife and fork mash the steaming apple and 

 add sugar, a trifle of lemon or cinnamon and a teaspoon- 

 ful of butter. A couple of tablespoonfuls of thick sweet 

 cream are a great addition, but it is good without. Serve 

 warm. 



Apple Pie, No.4.— Take sour apples and peel, core, stew, 

 sugar and strain them as for apple sauce; then bake between 

 two crusts. 



Apple Pie, No. 5.— (Mrs. Potter).— Acupfuland ahalf 



