The new Kentucky home cook book

extract the kernels and pound to a paste as many as you wish for flavoring, and weigh with the fruit. Allow onehalf pound of sugar to each pound of fruit. Put the sugar in the preserving-kettle, boil and skim; then put in the pulp. Simmer about thirty minutes, then spread it smoothly and thinly on dishes or clean smooth boards. Expose it to the sun until dry. Sprinkle over each piece a little powdered cinnamon, if liked ; roll into a scroll ; keep in a dry place, occasionally exposing it to the air. * Mrs. W. C. S. BAKED APPLES. Pare and remove all dark spots from nice cooking apples, put into a pudding-dish, with liberal layers of sugar, cover closely, put into the oven and bake until the sirup will form a jelly around them. BAKED APPLES WITH SAUCE. Peel and core nice cooking apples, place them in a baking-dish, and set in the stove. Prepare a sauce by beating together one table-spoonful of butter, two eggs, and three table-spoonfuls of sugar, adding a pint of milk or cream. Flavor with nutmeg. When the apples are nearly done, pour the sauce over them and finish baking. Serve cold. Mrs. Charles E. Tabb. APPLE MERINGUE. Pare, cut into halves, and remove the cores of some nice pippin apples. Put them in a dish suitable to put upon the table. Sprinkle well with sugar ; cook in the oven until tender. Take the whites of eggs beaten to a stiff froth, add one table-spoonful of white sugar for each one, and pour over the cooked apples, and return to the oven until a light brown. COMPOTE OF APPLES. Take some apples that will stay firm and whole while cooking. Peel them very evenly, and remove the core so The New Kentucky Home Cook Book. as to leave the apple whole on one end. Soak them for fifteen minutes in some cold water slightly tinctured with lemon juice, which will prevent their discoloring during the process of cooking. Fill up the cavities with some currant jelly or any sweet marmalade, place them in a stewing-pan. pour around them half a pint of white wine, and as much water as the vessel will hold without touching the filling of the apples. Add to the water half a pound of sugar, and the thin peel of half a lemon. Cover tightly, and boil until tender. Then remove each apple carefully into a glass dish, pour over them a few spoonfuls of the liquor, add a few more spoonfuls of sugar to the rest of the latter, and boil to jelly with which to garnish the apples. German Cookery. COMPOTE OF APPLES. Peel, core, and quarter six large apples, drop them into some cold water with the juice of a lemon squeezed into it to prevent them from turning brown. Have ready a strong sirup made with a pound of sugar and a quart of water boiling hot. Put the apples into this, with the thin rind of a lemon and two or three cloves. As soon as they are cooked great care must be taken that they do not break. Take them out and dispose of them in a glass dish ; then well reduce the sirup and pour as much of it as necessary over the apples. Garnish with any sweetmeats and preserved or candied cherries. AUNT KITTIE'S APPLES. Take one and one-half pint of sugar, one pint of water, boil until a thick sirup. Pare, core, and quarter one dozen apples, drop them into the sirup, cook until clear ; flavor writh orange peel. ICED APPLES.