The Institute cook book

Wash and core and if desired pare the apples. Place them in a shallow baking dish and fill the cavities with sugar, sugar and spice, sugar and seeded raisins, or sugar and chopped nuts. Sprinkle sugar and cinnamon over the apples; cover the bottom of the pan with water and bake about thirty minutes or until tender. serve with cream or with lemon or wine sauce. APPLE SAUCE See chapter on "Sauces." [illustration: Planned for a] rKUll Family of Four FRIED APPLES Cut slices a half inch thick across the apple, removing neither skin nor core; or cut the apples in quarters, removing both skin and core. Saute them in butter or drippings until tender; serve with crisp bacon. STEWED PEACHES Pare and quarter the peaches, discarding the stones. Bring to the boiling point one cup of sugar and one cup of water; cook four minutes; add the peaches and cook until tender. Pears, plums and apricots may be cooked in the same way, though the plums may require more sugar. BAKED PEACHES Plunge the peaches into boiling water to loosen the sldns. Remove the skins; cut the peaches in half, discarding the stones, and lay them, cut side up, in a shallow baking dish. Fill the cavities with butter and sugar, a few drops of lemon juice and a sprinkling of cinnamon or nutmeg. Bake twenty minutes and serve on buttered toast or crackers. BAKED PEARS Wash the pears, and unless they are small quarter and core them. Place them in a deep pudding dish, well sprinkled with sugar. Add water sufficient to keep them from burning; cover and bake for two or three hours in a slow oven. If desired, a piece of stick cinnamon may be put in the pan with the pears; this will improve the flavor. BAKED QUINCES Wash, quarter, core and pare the quinces. Place them, cut side up, in a shallow baking dish, filling the cavities with sugar, mixed with a little grated lemon rind or lemon juice. Cover the bottom of the dish with water and bake in a moderate oven until soft, basting frequently. Serve hot with butter and sugar. STEWED QUINCES Wash the quinces, pare and core them and cut them into eighths. Cover with cold water and let them come slowly to a [illustration: Planned for a] Family o( Four T J\. U 1 J. boil, removing the scum that rises. When nearly soft add one cup of sugar for every pint of fruit and one cup of apples, pared and cut into eighths. Boil until both apples and quinces are tender. STEWED RHUBARB Select the strawberry rhubarb in preference to the white; wash it, and unless it is very old, do not peel it. Simply remove the ends and cut the stalk into small pieces. Pour boiling water on the rhubarb; drain and put it in a saucepan over the fire, covering it well with sugar and adding only enough water to keep it from burning. Cook until soft but not until the pieces have lost their identity. The quantity of sugar will have to be varied according to the age of the rhubarb. STEWED BLACKBERRIES Wash and stem the blackberries; add a little water and stew until tender. Just before they are done sweeten to taste. Some cooks thicken the juice with a little cornstarch thinned in water. If this is done the blackberries must boil for an extra minute or two until the cornstarch is cooked. STEWED RASPBERRIES Follow the recipe for Stewed Blackberries. STEWED CHERRIES