A practical cook and text book for general use

Thoroughly wash as above all small fruits, and put at once into the sauce pan, with water to barely cover them. Cover closely and cook slowly until just done, preserving their form if possible. When done turn carefully into an earthen dish, cover closely with a plate, to prevent the escape of aroma or absorbtion of impurities, and stand in a cool place. Serve cold, and very little if any sugar will be required. Stewed Apples. Wash, wipe, pare and quarter or slice sub-acid apples ; and put in a sauce kettle with just water enough to cover them. If you wish them rich and amber colored simmer very slowly from one to two hours or more, and do not crush the fruit. When partially cool, turn out carefully into a china or glass fruit dish, cover closely with a plate, and set in cool place. Do not sweeten, but allow each one to suit individual taste, as many prefer fruits without sugar. Sweet Apples may be prepared and cooked in the above manner, with the addition of more water, and more time to cook. The juice of a half or whole lemon makes an agreeable addition to sw^eet apples. Boiled Apples. Select rosy, sub-acid apples. Wash, remove the blossom end, and all imperfections. Put them in a sauce kettle with cold water to nearly cover. Cover the kettle closely, and when those at the bottom are done, remove carefully with a spoon, and when all are done, take them out, and if too much liquor remains, boil it down, and then pour it over the fruit ; cover and set in a cool place. Sweet apples may be cooked in the same way. Steamed Apples. Prepare either sweet or tart apples as in the preceding recipe, and fill an earthen plate or dish. Steam until soft, and serve cold with the juice. Baked Apples. Select sound, tart apples, and prepare them as for boiling. Put them in a deep earthen or granite ware dish with a small cup of water, and bake slowly, adding more water if necessary. When done, let them stand and partially cool, then remove to a fruit dish and serve cold. Baked Sweet Apples. Take sweet apples of uniform size, wash and remove blossom end and all imperfections. Put them in a granite pan, or plates, with water to cover one-fourth of the apple ; bake slowly two or three hours, turn them over if necessary, and do not let them scorch. Barbecued Apples. The following recipe came as a clipping. The writer has not tested it, and the name seems quite out of the line of fruit cookery, but it must stand on its own merit. " Pare and core six large apples ; arrange in a deep dish and fill cavities with sugar and cinnamon. Now make a sauce by mixing smooth two tablespoons of flour and one of butter, and filling up the cup with boiling water; pour this over the apples and bake until tender." Stuffed Apples. Prepare apples for baking by removing the cores. Fill with seeded and chopped raisins, dates or figs. Bake slowly in pudding dish, with a cup of water poured round them. Do not scorch them, and be careful to take them from the oven before thev lose their shape. If baked without the skin, they do this sooner than if baked with the skin on. Apples with Raisins. Wash two cups of raisins. Stew them slowly an hour in one quart of water, or steam them, which is better, but takes a little longer. When done, add them to a quart of steamed or stewed tart apples and serve cold. Baked Quince. See that the fruit is perfect in every way, and then wash, dry and bake it, and the flavor is unique and delicious.