The junior cook book

The skins will easily rub off by that time and it is best to remove them — especially if they are furry. Put on to boil over a low fire. There should be enough water to cook, tho most of the quart will have soaked into the fruit. Cover tightly while cooking and simmer for 1 hour. Mash well with potato masher ; a wire masher is best. Add y2 cup sugar, V2 cup corn syrup, 2 teaspoonsful ground cinnamon, 1 lemon shaved into tiny slices, 1 cup seeded raisins and stir in with fruit. Simmer gently for y^ hour. Put into small jars. This is very fine to serve with hot biscuits. APPLE HONEY Save the peelings and perfect cores from twelve apples. Perfect cores are cores without worms. Wash and put on to cook with 1 pint of water. Cover and cook slowly till the water is about half boiled away. This will take at least 25 minutes and may take longer. Strain thru a fine sieve. Press gently with a broad spoon to press out all the juice. Measure the juice ; there should be more than a cupful. Put the juice into a saucepan and add % as much sugar as you have juice. Stir till sugar is dissolved. Put over the fire and cook till juice drips like thick syrup when dropped from a spoon. Pour at once into jelly glasses. This is delicious with hot biscuits, for sandwiches or to eat on bread between meals. It costs nothing but the sugar. OLD FASHIONED APPLE SAUCE Peel, quarter and core 8 medium sized apples. The tart cooking apples are the kind to use for this sauce. Wash and put in a saucepan. Pour water over them; pour slowly and use just enough so that you can see the water between the apples at the side of the pan ; not quite enough to cover the apples with water. This will take about 3 cupsful. Cover well and cook slowly for 15 minutes. Remove from the fire and test with a fork. If the apples are cooked enough they will be very tender when pricked. Cook till tender, testing as needed. When tender mash with a potato masher or large spoon till apple quarters are well broken up. Stir in 2 cupsful of sugar and set back on fire. Cook 10 minutes. Remove from fire, take up a little of the sauce into a dish and test for sweetness. Apples vary so much that it is impossible to tell exactly how OLD FASHIONED APPLE SAUCE much sugar is needed. If too tart add V2 cupful of sugar and cook 3 minutes. Serve when cool. This is a tasty and wholesome dish for either breakfast or luncheon. GOOD THINGS TO DRINK HOT COCOA Put 1 rounded teaspoonful of cocoa, 2 rounded teaspoonsful of sugar and % cup of cold water into a saucepan over the fire. Boil three minutes (count time after boiling begins). Add l^/o cupfuls of milk. Cook till milk forms a skin on the top. Do not boil. Pour into 2 cups and, while very hot, drop a marshmallow into each cup. This is very easy to make and is very refreshing and nourishing. Try it some time when you come home from school tired and hungry. If more than 2 cups are desired multiply the recipe to make the desired amount. 21§ ICED COCOA Make a rich symp by boiling together for 5 minutes 4 teaspoonsful cocoa, 8 teaspoonsful sugar, 1 cupful of water. Put in a bottle with a well fitted top. When ready to use add 1 tablespoonful of the syrup to each glassful of cold milk. Stir well and serve.