Aunt Sammy's radio recipes

Serve baked apples hot or cold, with or without cream. In the fall, when apples are at their best, spices are not really necessary, but in the spring, spice is an improvement. Raisins, too, are good with baked apples. Some apples, such as the Winesap, have more jellying power than others. If cooked long enough, the juice forms a jelly. When apples of this kind are baked through, remove them from the baking dish and concentrate the juice, adding a little more sugar if necessary. Then place the jelly over the baked apples. APPLE COMPOTE NO. I For apple compote pare and core the apples. Cook them in a sirup made by combining water and sugar in the proportion of 2 cups of water to 1 cup of sugar. Color the sirup with red commercial coloring or cinnamon candies. Be sure there is enough sirup in the pan to cover the apples. Use a deep pan, and remember that the same quantity of sirup needed for one apple will cover a number of apples. Cover the pan and cook until the apples are tender. Take them out of the sirup and use it in a fruit punch. Serve the apples hot with a spoonful of tart jelly in the center and hard sauce. APPLE COMPOTE NO. II Pare the apples, core them carefully, and cut in half-inch pieces. Make a rich sirup, 1 cup of sugar to 1 cup of water. Add the pieces of apple to the boiling sirup. Cook till the apples are transparent. Commercial coloring matter or cinnamon candies added to the sirup give the apples a pleasing color. These apple slices are very pretty as a garnish for meats. SCALLOPED APPLES Pare, core, and slice tart apples, preferably those of a kind that will hold their shape when cooked. Place a layer of the sliced apples in a baking dish, sprinkle them with sugar, dot them with butter, or pour on a little melted butter. Put in another layer of apples and keep on until the dish is heaping full. Press the apples down and get in all you possibly can. Cover the dish and cook the apples slowly for from 1 to 1½ hours in the oven. As the apples cook down, during the first half hour, a few more may be added. Fifteen minutes before the apples are to be served remove the cover and spread buttered bread crumbs over the top. Return to the oven and let the crumbs become golden brown and crisp. The apples themselves will be in whole pieces and almost transparent. Some kinds will be pink in color. Scalloped apples are very nice served hot with the main course of dinner or supper. APPLES— PORK— POTATOES 5 pork chops. 3 teaspoons salt. 5 medium-sized apples, pared and 3^ teaspoon pepper, cored. \}/2 cups boiling water. 4 white potatoes, medium size. Flour. 6 onions, cut in half.