The household cook book

FRIED APPLES. — Cut sour apples from the cores in small chunks — do not peel them — and put them in a frying-pan with the fat fried from 2 or 3 slices of salt pork; sprinkle a little salt over them, cover tightly with a plate and place on the stove where they will cook slowly ^ hour. Serve as a sauce for meat at dinner. ■ They are also good cold with bread and butter. BAKED APPLES. — Wash sour apples, wipe them diy, and remove the cores; fill the holes with sugar, and add a little spice and a piece of butter on each apple; put -|- cup of hot water in the pan and bake the apples until tender. Serve with sponge cake. If preferred, a little grated lemon peel can be mixed with the sugar instead of the spice and butter; baste often with the syrup as they bake. Baked apples served with or without flavored milk, are delicious. BAKED APPLES, No. 2 — Take tart apples, pare, quarter, and place them in a long, shallow pan, sprinkle with sugar, cinnamon and flour, dot with small pieces of butter, pour in a little water, and bake. Serve warm. Baked Apples and Oranges. — Take 6 good sweet apples; remove the blossom end, pare, and put in a baking-pan; sprinkle on 1 small cup sugar. Invert a pan over them, and bake until tender; let them cool in their own juice, then pile high in a glass fruit dish; pour the sweetened juice and pulp of 8 oranges over them, and sprinkle on the grated yellow rind. APPLE. BOILED APPLES.— Take 12 good whole apples; put them in a stew-pan and pour on 2 cups boiling water; boil until soft, and sweeten on taking them from the stove. Serve hot or cold — best cold. GLACED APPLES — Partially stew large whole apples; take them out and bake them. Take the water in which they stewed add white sugar, and boil until it will form a soft candy when cool (about the "crack" degree). Arrange the baked apples on the dish in which they will be served, and pour the syrup over them hot. When cold, an amber coating of soft candy will have formed about each apple, which will add to its appearance and taste. APPLE MERINGUES.— Take 6 apples, peel, quarter and core them; set them over the fire in a sauce-pan, with 2 tablespoons of water, stirring occasionally until done; then mix 2 or 3 tablespoons of sugar with them, and arrange them into a mound in a silver or tin dish. Take the well-beaten whites of 8 eggs, and add 8 oz. pulverized sugar; spread | of this over and around the apples, smoothing it with a knife dipped in cold water; put the remainder in a pip- ing bag (see "Piping" in our article on "Frosting and Icing" in the chapter on " Cake") and decorate the dish according to taste, or put small knots here and there, over and around the dish. Dust with sugar, and put into a hot oven 20 or 25 minutes. Serve in the same dish. APPLE SAUCE — Select 12 sour apples, pare, core, and fill the holes with sugar; when cooked very soft, mash through a sieve into a small pudding dish, and add the grated rind of 1 lemon; beat the whites of 2 eggs and 4 tablespoons of white sugar; add it, and brown slightly. Eat cold