The new practical housekeeping

Stewed Apples. — Take nice, smooth, sweet apples and remove cores without paring. Put into a covered saucepan with cold water, heat gradually and simmer gently until done. It should take a half day to cook them properly without breaking. Set away to get cold before taking out. Served with sweetened cream they are delicious. If tart apples are to be stewed put on with enough water to cover, a half cup vinegar and two cups sugar, and cook as above. For a very nice dish called Apple Transparency stew six large peeled ana cored tart apples slowly until tender, in a syrup of half pound sugar and pint water, in which the rind of a lemon has been boiled. When done take it put in glass dish and add to the syrup a half package of gelatine dissolved in a gill cold water ; stir until gelatine is melted, strain into a bowl, stir in six drops cochineal coloring, and when cold cut into cubes and place among the apples, interspersing spoonfuls of a meringue of whites of two eggs and two tablespoons sugar or whipped cream. Apple Cakes. — Boil apples until they will pulp easily, mix smoothly with well-beaten eggs, a little cream, some powdered white sugar, and bread-crumbs enough to form into small cakes ; fry as fritters, and when a nice brown color take up. When cold squeeze some lemon juice over them, lay upon each a spoonful of thick cream, sprinkle with powdered. sugar, and serve. Apple Chocolate, — Boil a pound grated chocolate and six ounces white sugar in a quart new milk ; beat yolks of six eggs and whites of two, and when the chocolate has come to a boil take it from the fire and gradually add the eggs, stirring well all the time. Have ready a deep dish with a good layer of cooked and pulped apples in the bottom, sweetened to taste and seasoned with powdered cinnamon ; pour the chocolate gently over, and place the dish in a saucepan of boiling water. When the cream is set firmly it is done ; sift powdered sugar over it, and glaze with a salamander or red-hot shovel. This preparation is not only very delicious, but exceedingly salutary, on account of the apples being a corrective to the too great richness of the chocolate. Apple Compotes, — Compotes are very easily prepared, and are said to be the most wholesome manner of serving fruits for those who cannot eat raw fruits or the richer preparations requiring a larger proportion of sugar. Fresh fruits are much more delicious served raw, but the compote is far better than ordinary stewed fruit, makes a nice dessert dish that can be hastily prepared, and apples are very acceptable served thus. A simple way of preparing is to make a syrup of a pound sugar and pint water, boiled together fifteen minutes and carefully skimmed. The fruit is then cooked in this syrup, taken out when tender, and the syrup reduced almost to a jelly by longer boiling, and poured over the fruit when cool. To avoid danger of scorching many prefer to first stew the fruit until tender, but not broken, in clear water, then take it out and add sugar to the water and boil to a nice syrup, put in the fruit again and simmer gently until thoroughly penetrated with the syrup, then take out into glass dish; boil the syrup until very rich and thick, strain it, let cool, and pour it over the fruit.