Buckeye cookery

Pare, core and cut in quarters apples that do not cut to pieces easily, and put on to stew in cold water with plenty of sugar. Cover close and stew an hour or more. The addition of the sugar at first preserves'the pieces whole. If they are preferred finely mashed, add sugar after they are done. BAKED APPLES. Cut out the blossoms and stems of tart apples, in the stem end put some sugar; bake till soft; serve either warm or cold. Sweet apples require a longer time for baking than sour, and are better for adding a little water in pan when placed to bake. They require several hours, and when done are of a rich, dark ‘brown color. If taken out too soon they are insipid. For an extra nice dish, pare and core tart apples, place in pan, put butter and sugar in cavity, ers ne Ae | sugar sprinkled over them. and sprinkle cinnamon over them, and serve warm with cream or _ milk. Or, pare and quarter tart apples, put a layer in earthen bak- ing-dish, add lumps of butter, and sprinkle with cinnamon, then a layer of apples, etc., till dish is full; bake till soft. Or, quarter and core sour apples without paring, put in baking-dish, sprinkle with sugar and bits of butter, add a little water, and bake until tender. The proportion of sugar is a gill, and butter half-size of an 88: to three pints of apples, and a gill and a half of water. ; Icep APPLES. ; Pare and core one dozen large apples, fill with sugar and a little butter and nutmeg; bake until nearly done, let cool, and remove te another plate, if it can be done without breaking them (Gf not, pour off the juice). Ice teps and sides with caking-ice, and brown lightly; serve with cream.—WMrs. R. C. Carson, Harrisburg. Friep APPLEs. Quarter and core apples without paring; prepare frying-pan by heating it and putting in beef-drippings, lay the apples in the pan, skin side down, sprinkle with a little brown sugar, and when nearly done, turn and brown thoroughly. Or, cut in slices across the core, and fry like pancakes, turning when brown; serve with granulated BLACK Caps. Pare and core tart apples with apple-corer, fill the center with sugar, stick four cloves in the top of each, aud bake in deep pie- plates, with a little water. Frirep BANANAS, Peel and slice lengthwise, fry in butter, sprinkle with sugar, and serve. Thus prepared they make a nice dessert. The bananas must be ripe. IcED CURRANTS, Wash and drain dry, large bunches of ripe currants, dip into beaten whites of eggs, put on sieve so they will not touch each other, sift powdered sugar thickly over them, and put in a warm place till dry. Cherries and grapes may be prepared in the same way. | GOOSEBERRY Foot. _ Stew gooseberries until soft, add sugar, and press through a co- lander (earthen is best), then make a boiled custard, or sweeten i ada Yat ne a eat Ai Nee aes SN a 1ALGA FRUITS. Ee ete | 163 a) enough rich cream (about one gill to each quart), and stir carefully into the gooseberries just before sending to table.—Mrs. L. S. W. . | _ ORANGES IN JELLY. Boil the smallest-sized oranges in water until a straw will easily penetrate them, clarify half a pound of sugar for each pound of © fruit, cut in halves or quarters, and put them to the syrup, set over a slow fire until the fruit is clear; then stir into it an ounce or more — of dissolved isinglass, and let it boil for a short time longer. Be- fore taking it up try the jelly, and if it ig not thick enough add more isinglass, first taking out the oranges into a deep glass dish, and then straining the jelly over them. Lemons may be prepared in the same manner. ORANGE PyrRamt.