Currants, plums, grapes, cherries and many other fruits make a most refreshing and appetizing breakfast dish when iced. This is done in the following manner : Beat the white of an ^,gg just enough to thin it ; dip the fruit in the ^gg^ and while still moist, roll it in powdered sugar, and place on a sieve to dry. This work, of course, should be done the previous day. COOKED FRUITS. BAKED APPLES, NO. I. Use sweet apples for baking. Cut out the blossom ends, wash, but do not pare the apples, and place them in a large pudding-dish ; pour a cupful of water into the dish, cover the latter closely with another dish or a pan, set it in a moderate oven, and bake the apples until tender. Remove them from the dish, pour the juice over them while hot, and repeat this as they cool. Set the apples on the ice, and at serving time transfer them to a 570 thb: fa ttern cook-book. glass dish, pouring the juice over them again. Eat with powdered sugar and cream. Apples will not brown when baked in this way, but will be deliciously flavored. BAKED APPLES, NO. 2✪ Baked Apples, No. 1. Select tart apples, and pare them or not, as preferred. Extract the cores without breaking the apples, fill the cavities thus formed with sugar, sift a little cinnamon on lop, and add an-eighth of a tea-spoonful of butter to each apple. Place the apples in an earthenware baking- dish, cover the bottom with water, and bake until the fruit is soft, basting occasionally with the syrup. QUINCES. These are baked in the same manner as directed in the preceding recipe, the spice being omitted. Quinces require a long time in baking, and frequent basting. APPLE SAUCE. Pare, core and quarter tart apples ; place them in a granite-ware kettle with enough water to keep them from burning, and cook until tender. Turn them into a col- ander, pulp them through, and season to taste with sugar✪ Apple Sauce and a little powdered cinnamon. Return the sauce to the kettle, stew it slowly, until the sugar is thoroughly dis- solved, and set it on the ice. STEWED APPLES. Pare, core and quarter lart apples. Make a syrup of a cupful of sugar, two-thirds of a cupful of water and a little lemon-peel. When the syrup boils, add the apples, and cook carefully until they are tender but not broken. FRUIT: HOW TO SERVE IT. 57 1 Remove them carefully, boil the syrup down a little, and strain it over the apples. SPICED APPLES. Place one cupful of sugar and three cupfuls of water in a granite-ware pan, and add eight cloves and a three-inch piece of cinnamon or a bit of ginger root. Closely cover the pan, and boil slowly for fifteen minutes. Wipe a number of small, tart apples✪ Spiced Apples, extract the stem and blos- som ends, and cook the fruit in the syrup until tender, taking care that the apples are not broken. Lift them out into a dish, boil the syrup until reduced one-third, and strain it over the apples. SPICED PEARS. These are prepared the same as spiced apples ; but if the pears are dry and hard, they should be parboiled slowly in clear water before being cooked in the syrup, as the sugar will harden them, and they will .not be- come tender if put into the syrup for the entire cook- ing. STEWED PRUNES. ✪ Stewed Prunes

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Currants, plums, grapes, cherries and many other fruits make a most refreshing and appetizing breakfast dish when iced. This is done in the following manner : Beat the white of an ^,gg just enough to thin it ; dip the fruit in the ^gg^ and while still moist, roll it in powdered sugar, and place on a sieve to dry. This work, of course, should be done the previous day. COOKED FRUITS. BAKED APPLES, NO. I. Use sweet apples for baking. Cut out the blossom ends, wash, but do not pare the apples, and place them in a large pudding-dish ; pour a cupful of water into the dish, cover the latter closely with another dish or a pan, set it in a moderate oven, and bake the apples until tender. Remove them from the dish, pour the juice over them while hot, and repeat this as they cool. Set the apples on the ice, and at serving time transfer them to a 570 thb: fa ttern cook-book. glass dish, pouring the juice over them again. Eat with powdered sugar and cream. Apples will not brown when baked in this way, but will be deliciously flavored. BAKED APPLES, NO. 2. Select tart apples, and pare them or not, as preferred. Extract the cores without breaking the apples, fill the cavities thus formed with sugar, sift a little cinnamon on lop, and add an-eighth of a tea-spoonful of butter to each apple. Place the apples in an earthenware baking- dish, cover the bottom with water, and bake until the fruit is soft, basting occasionally with the syrup. QUINCES. These are baked in the same manner as directed in the preceding recipe, the spice being omitted. Quinces require a long time in baking, and frequent basting. APPLE SAUCE. Pare, core and quarter tart apples ; place them in a granite-ware kettle with enough water to keep them from burning, and cook until tender. Turn them into a col- ander, pulp them through, and season to taste with sugar and a little powdered cinnamon. Return the sauce to the kettle, stew it slowly, until the sugar is thoroughly dis- solved, and set it on the ice. STEWED APPLES. Pare, core and quarter lart apples. Make a syrup of a cupful of sugar, two-thirds of a cupful of water and a little lemon-peel. When the syrup boils, add the apples, and cook carefully until they are tender but not broken. FRUIT: HOW TO SERVE IT. 57 1 Remove them carefully, boil the syrup down a little, and strain it over the apples. SPICED APPLES. Place one cupful of sugar and three cupfuls of water in a granite-ware pan, and add eight cloves and a three-inch piece of cinnamon or a bit of ginger root. Closely cover the pan, and boil slowly for fifteen minutes. Wipe a number of small, tart apples, extract the stem and blos- som ends, and cook the fruit in the syrup until tender, taking care that the apples are not broken. Lift them out into a dish, boil the syrup until reduced one-third, and strain it over the apples. SPICED PEARS. These are prepared the same as spiced apples ; but if the pears are dry and hard, they should be parboiled slowly in clear water before being cooked in the syrup, as the sugar will harden them, and they will .not be- come tender if put into the syrup for the entire cook- ing. STEWED PRUNES.

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