The school kitchen textbook

Next, quarter, core, and pare the apples, just enough for one meal ; rinse and turn them into a stewpan from the shelf ; add cold water barely to cover the bottom of the pan, cover closely and set them on the range. The water by this time has boiled a few minutes, add the coffee and egg shelly and after boiling five minutes set back over the simmerer, and the apples tightly covered, over the front burner. For two or three minutes it will need no attention, and you may light the toasting burner, put the pan for the bacon on the range, and while you are watching and turning toast, your eyes and ears are on the alert for the first indication that the apple water has boiled out. You will know because no steam escapes and there is no sound of bubbling ; but be sure, before your sense of smell catches any hint of scorching, to lift the cover quickly, and if the apple is soft, add sugar and butter or salt, stir and beat quickly, and turn out at once. Meanwhile keep your eyes on the toast and remove to a hot plate as soon as done. Then cook the bacon. HOW TO PLAN AND PREPARE A BREAKFAST 169 Follow this general method in preparing other meals. Foods that require the longest time for cooking, or that are to be served cold, should be prepared first. For persons who exercise freely out of doors, add to the menu a dish of warmed over meat or fish ; use muffins instead of toast. Recipe, No. 89. Baked Apples 1 tsp. sugar. 1 tbsp. water, to each apple. Wipe the apples, remove the core, and put them in a granite or earthen dish. Put the sugar in the center of each apple and the water in the dish. Bake in a hot oven from twenty to thirty minutes, or until soft, but not until broken. Baste twice with the syrup. Vary the method in this way. After coring, cut the apples in halves and make the core cavity deeper ; put them in the pan hollow side up ; heap the cavity with sugar and a bit of grated lemon rind, and add water to half this height. The halved fruit makes a cup which holds the syrup, allowing it to permeate the apple. Recipe, No. 90. Fresh Apple Sauce This is one of the acceptable dishes for breakfast. Do not attempt to make a large quantity, for it is never better than when fresh. Wipe the apples and divide into quarters, or eighths if large, and in this way save yourself the trouble of not paring any but sound portions. Be careful to pick out every particle of the hulls in the seed cavities. As you pare toss them into the kettle, which should be clean, white or porcelain lined. A quart will make sufficient for six persons. Add water to just show among the pieces, cover with a granite cover that fits tightly to keep in the steam, and let them cook rapidly until soft. The time will depend upon the apple ; some varieties soften in ten minutes while others will take double that time. After once making it you can judge better than by following any arbitrary rule. Do not uncover them more than necessary. When they are all puffing above