Boston Cooking-School cook book

1 cup sugar 2 tablespoons cinnamon drops 11% cups water Core and pare apples. Stick with cloves. Cook sugar, water, and cinnamon drops 5 minutes. Add apples and cook very slowly until tender, basting often with sirup in pan. Serve with meat, or very cold as a dessert, or on a salad green. APPLE SAUCE I Wash, apples. Cut in quarters or eighths. Cover with water and cook slowly until soft. Strain. Add sugar to taste. A few cloves may be cooked with apples. APPLE SAUCE II 8 sour apples 1 cup water 1 cup sugar Few shavings lemon rind Cook sugar, water, and lemon rind 7 minutes. Remove lemon. Wipe, quarter, core, and pare apples. Cook in sirup, a few at a time, until soft. Watch carefully. Strain remaining sirup over apples. APPLE BALL SAUCE 1% cups apple balls 1-cup water 1 cup sugar 6 cloves Few shavings lemon rind Cut balls with French vegetable cutter. Cook remaining ingredients 7 minutes. Remove cloves and rind and cook apple balls in sirup until soft, 4-6 at a time. Cook sirup until reduced 4 and pour over balls. APPLE PORCUPINE 11% cups sugar Jelly, marmalade, or preserved fruit 11% cups water Almonds, blanched and split 8 apples Whipped cream Boil sugar and water 7 minutes. Wipe, pare, and core apples. Cook in sirup to cover until soft, occasionally skimming. Drain, cool, fill with jelly, and stick with almonds. Serve with whipped cream. STEWED DRIED APRICOTS Wash thoroughly in hot water. Drain, soak 2 hours in hot water to cover, and cook slowly in same water until soft. Add sugar to taste. BANANAS BAKED IN RAISIN SAUCE 4 bananas 34 cup hot water 1 tablespoon butter 1 tablespoon cornstarch in 4 tablespoons strained Y4 cup cold water honey Y% teaspoon salt 3 tablespoons lemon juice 3 tablespoons seedless raisins Simmer raisins in hot water 10 minutes. Melt butter in baking pan, slice bananas lengthwise, and arrange in pan. Cook other ingredients together 10 minutes and pour over bananas. Bake 30 minutes in moderate oven (350° F.). If desired, sprinkle with shredded coconut when ready to serve. SAUTEED BANANAS Remove skins from bananas, cut in halves lengthwise, and again cut in halves crosswise. Dredge with flour and fry (sauté) in clarified butter. Drain and sprinkle with powdered sugar. BANANAS BERKELEY Thoroughly chill baked bananas in baking dish. Pour over Melba Sauce (p. 612) and garnish with whipped cream. STEWED BLUEBERRIES Wash and pick over berries. Cook until soft with enough water to prevent burning. Add sugar to taste. FIG CUPS Y pound washed figs 2 tablespoons sugar Chopped salted almonds 1 teaspoon lemon juice 1% cup water or wine Stuff figs with almonds. Put sugar, lemon juice, and water or wine in saucepan. When heated, add figs, cover, and cook until figs are tender, turning and basting often. BAKED GRAPEFRUIT Prepare grapefruit (p. 51). Put 1 tablespoon brown sugar and, if desired, 1 tablespoon sherry or 1 teaspoon brandy in each half. Bake in hot oven (450° F.) until sugar melts and surface is slightly browned. Serve as first course or dessert. BAKED PEACHES Peel, cut in halves, and remove stones from peaches. Place ina shallow baking pan. Fill each cavity with 1 teaspoon sugar, 4 teaspoon butter, few drops lemon juice, and a slight grating of nutmeg. Bake 20 minutes in moderate oven (350° F.) and serve on circular pieces of buttered dry toast. BAKED PEARS Wipe, quarter, and core pears. Put in deep dish, sprinkle with sugar, or add a small quantity of molasses; then add water to prevent pears from burning. Cover, and cook 2 or 3 hours in very slow oven (250° F.). Small pears may be baked whole. Baked Seckel pears are delicious. " © BAKED PEARS WITH CREAM 6 pears (not too ripe) Heavy cream Y% cup water 1 tablespoon Cointreau or 14 cup sugar 1 teaspoon vanilla