The home science cook book

Pare and scoop out the center of fine apples, set in a baking pan, put three seeded raisins or candied cherries in each cavity with one teaspoon of sugar. Bake covered till tender without losing shape, cool, place each apple carefully in a custard cup, fill the cup with liquid lemon or orange jelly; when quite firm turn out and surround with whipped cream. Apple Sauce. Pare and core apples, and put in a granite kettle with a little water. Cover closely and cook rapidly till soft, about ten minutes. Rub through a strainer and sweeten. If the apples are free from bruised or knurly places they need only mashing and will have a finer flavor than when sifted. Compote of Apples. Make a sirup with one cup each of sugar and water. Fruit. 9 Flavor with a bit of lemon peel or cinnamon bark if the apples require it. Core and pare medium-sized apples, and cook them whole in the sirup, turning over occasionally. When soft, drain, and fill the centers with a bright red jelly, or with chopped nuts and raisins. After filling sprinkle with sugar and glaze by putting in the oven for a few moments. Baked Apple Sauce. Put quarters of pared and cored apples in a deep earthen jar. Sprinkle with sugar, add a little water, cover closely, and bake for several hours. The quarters will keep their shape and be a rich red in color. Molasses may be used in place of sugar and water. Fried Apples. Core apples without paring, and cut crosswise in half-inch slices. Roll in flour if very juicy. Fry or bake with pork chops or with sausages. Or dip in melted sausage fat, put in a shallow pan, and toast one side, and then turn and brown the other under the gas broiler. Apricots. This fruit may be substituted for peaches in many cases. When fresh they may be cooked whole, or cut in halves and stewed in a sirup. Some of the pits of the stone cooked with the fruit give more flavor. Dried Apricots. When evaporated the apricots often must be soaked for an hour before they can be washed clean. Then cover with cold water and soak twenty-four hours. The apricots will take up water equal to their original io Home Science Cook Book. weight. Cook gently until plump and tender, and add sugar after taking from the stove. Apricot Sirup. Rub stewed dry apricots through a strainer , adding more water as required. Scald and add one-fourth cup of sugar for each cup of sirup. Use with griddle cakes or boiled rice. Baked Bananas. Fill a shallow baking dish with bananas, peeled and cut in halves, lengthwise and crosswise. Allow one level tablespoon of sugar, one teaspoon of melted butter, a few grains of salt, one teaspoon of lemon juice, and two tablespoons of water to each banana. Baste frequently with the sirup, and bake slowly half an hour, or till bananas are red and sirup thick. Serve hot. Fried Bananas. Peel and scrape small firm bananas. Roll in crumbs, beaten eggs, and crumbs again ; put in a wire basket, and fry in deep fat for about three minutes. Serve with meat in place of potatoes. Or they may be simply sauted in a little hot butter. Blackberries. These require but little sugar. If stewed too long the seeds become bitter. Blueberries. Pick over and wash the berries. Put one cup of water in the kettle for each quart of berries. Cook rapidly till every berry is burst. When cool add from one-fourth to one-half cup of sugar for each quart.