Fruit recipes

Pare, core, and quarter tart apples and at supper time place in a small crock on the back of the (warm) stove, pouring over the apples a pint of sugar dissolved in a cup of hot water. Cover the crock close and let stand till morning when the apples will be tender and may be served as a breakfast dish or set aside to be chilled for luncheon or supper. CIDER APPLE SAUCE Pare, core, and wash apples (two-thirds sweet, onethird sour), and place in preserving kettle with one quart of cider for each pailful of apples. Simmer slowly till of a deep colour. Quinces may be added to the sauce to give flavour; a dozen or less as taste indicates. Put away in stone jars. STEWED APPLES AND DATES Where unripe, insipid apples are the only ones available they may be improved in flavour and nutritive value by adding a half cup or more of stoned, sliced dates to each quart of partially stewed apples. Simmer the fruit together about six minutes and set aside to cool. The grated rind of a lemon (which, if preferred, may be tied in a bit of linen) or the juice of a lemon, placed with the apples when first put on, pleasantly varies the flavour. APPLES AND PRUNES OR RAISINS These also are combinations affording much nourishment and variety and may be made with either dried or fresh apples. If dried wash, core, and soak over night and wash the raisins or prunes, working the latter well with the hands. Let them stand in the last water over night and simmer in it in the morning. (The water in which the fruit was soaked should be sufficient to cook it all in the morning.) Simmer the raisins or prunes very slowly for an hour then add the soaked apples and simmer together till done. No sugar should be needed, which is an additional reason for the healthfulness of the dish. BAKED APPLES (With nuts or honey) Peel the apples and core well, then place in deep pan, allowing a heaping tablespoon of sugar and half a cup of water to each apple. In the centre of each apple place a teaspoon of chopped nuts and strip of lemon or orange peel and over the whole sprinkle cinnamon and nutmeg. Bake very slowly and the juice will become jelly-like. Serve hot or cold. Or, fill centres with honey and alittle butter, preparing otherwise the same. APPLE SOUP No.1 For three pints of soup take a pint of apple stewed soft, rubbed through colander and sweetened, and to it add one and one-half tablespoons sago or tapioca cooked till soft and clear in a pint of boiling water. Simmer together twenty minutes, flavouring with salt and cinnamon; strain and serve hot or chilled. APPLE SOUP No. 2 To two quarts of water allow seven tart apples cored but unpeeled, sliced thin. Cook them with one-half cup rice till soft then rub through sieve, add spice, a little sugar, and chopped or candied fruit. (See also Fruit Soups in Introductory Recipes.) APPLE OMELET No.1 Make Plain Omelet as in Introductory Recipes. When cooked sufficiently to fold over, place on one-half of it a cup of apple sauce or fine-chopped apple; fold over and serve. APPLE OMELET No. 2 Stew, then mash, eight large apples and put through colander. Add one cup sugar and one tablespoon butter. Let cool; whip in four eggs beaten separately; place in baking- or souffié-dish in rather quick oven and bake till brown. APPLE SALADS Green or red uncooked apples may be scooped out and filled with popcorn nuts, celery, arid some fruit other than the apple, mixed with its cubed pulp, bound together with mayonnaise. Garnish with nasturtium or grape or other graceful leaves. Chopped apple makes an agreeable addition to almost any of the vegetable and many of the fruit salads. APPLE SANDWICHES Spread thin bread with Apple Cheese (see recipe) or chopped uncooked apple mixed with nuts. APPLE CROQUETTES