cold ; the skin will add a nice color to sauce. This sauce is nice served hot with goose or pork. Apple Sauce II. Wash, quarter, core and pare eight tart apples. ]\[ake a syrup by cooking one cup of sugar and one of water✪ Apple Sauce II for ten minutes. Add enough apples to cover bottom of the saucepan. Cook rapidly until apples are tender. Remove and place in glass dish in w^hich you are going to serve them, place as many more in the syrup, and continue until all are cooked and removed to serving-dish. Cook syrup for ten minutes rapidly, and strain over apples. This sauce is delightful. Apple Ginger. "Wash, quarter, pare and chop enough apples to weigh two pounds. Put in saucepan with one and one- half pounds of light brown sugar, juice and rind of one lemon, one-half ounce of ginger-root, pinch of salt and water enough to keep apples from burning✪ Apple Ginger. Cover and cook very slowly for three and one-half hours, adding water as needed. This wants to be closely cov- ered. Keeps a long time. Baked Quinces. Wipe, pare and quarter ten medium-sized quinces. Remove seeds, and put in baking-dish. Sprinkle with one cup of sugar and two cups of w^ate✪ Baked Quincesr. Cover and cook in slow" oven until tender. Quinces require a long time for cooking. Baked Pears. Wipe and halve ten nice-sized pears, and remove cores. Put in baking-dish, and sprinkle with sugar. Add W'ater to prevent their burning.✪ Baked Pears Cover closely. 356 SCIENTIFIC COOKING. and cook for two or three hours in a very slow oven: A casserole is nice to bake them in. The Seckel pear is delicious baked; they are baked whole. Rhubarb Sauce. "Wash, wipe and cut in inch lengths with scissors. If you are using the strawberry variety, do not peel it, as the peel malvcs a fine color to the sauce. Allow one cup of s-ugar to two and one-half cups of the rhubarb. Make a syrup with three-fourths of a cup of water and the sugar. Boil for three or four minutes, and add the rhubarb. Cook until tender. JELLIES. Jellies ai^e made with fruit juices 'and sugar. You prep'are th'e glasses by washing them well, placing them in a kettle of cold water, and letting them come to a boil. Leave them in the hot water until you are ready for them, then drain them and place on a cloth wrung out of hot water when putting the jelly in. Cover the top of the jelly with paraffin, and when cool put on tin top. Label and put -away in a cool, dry place. Apple Jelly. Wash and wipe tart apples. Remove stem and blos- som e.nd. Cut into quarters, and place in granite or porcelain-lined preserving-kettle. Add cold water to cover✪ Apple Jelly nearly to the top. Cook slowly until apples are soft. ]\Iash and drain through coarse sieve. Avoid squeezing the apple or you will have a cloudy jelly. Strain the juice through a double thickness of cheese- cloth; when all has dripped through, place the juice in agate saucepan and cook rapidly uncovered for twenty minutes. Add an equal quantity of heated FRUITS FRESH, CANNED AND PRESERVED. 357 granulated sugar, boil up five minutes, and turn in jelly-glasses, then seal and set to cool. A pared apple makes a much lighter jelly. Crab=apple Jelly. Follow the rule for the apple jelly, leaving the apple whole. Quince Jelly. Follow the recipe for the apple jelly, using quinces instead of apples, and remove the seeds from the fruit. Currant Jelly.

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cold ; the skin will add a nice color to sauce. This sauce is nice served hot with goose or pork. Apple Sauce II. Wash, quarter, core and pare eight tart apples. ]\[ake a syrup by cooking one cup of sugar and one of water for ten minutes. Add enough apples to cover bottom of the saucepan. Cook rapidly until apples are tender. Remove and place in glass dish in w^hich you are going to serve them, place as many more in the syrup, and continue until all are cooked and removed to serving-dish. Cook syrup for ten minutes rapidly, and strain over apples. This sauce is delightful. Apple Ginger. "Wash, quarter, pare and chop enough apples to weigh two pounds. Put in saucepan with one and one- half pounds of light brown sugar, juice and rind of one lemon, one-half ounce of ginger-root, pinch of salt and water enough to keep apples from burning. Cover and cook very slowly for three and one-half hours, adding water as needed. This wants to be closely cov- ered. Keeps a long time. Baked Quinces. Wipe, pare and quarter ten medium-sized quinces. Remove seeds, and put in baking-dish. Sprinkle with one cup of sugar and two cups of w^ater. Cover and cook in slow" oven until tender. Quinces require a long time for cooking. Baked Pears. Wipe and halve ten nice-sized pears, and remove cores. Put in baking-dish, and sprinkle with sugar. Add W'ater to prevent their burning. Cover closely. 356 SCIENTIFIC COOKING. and cook for two or three hours in a very slow oven: A casserole is nice to bake them in. The Seckel pear is delicious baked; they are baked whole. Rhubarb Sauce. "Wash, wipe and cut in inch lengths with scissors. If you are using the strawberry variety, do not peel it, as the peel malvcs a fine color to the sauce. Allow one cup of s-ugar to two and one-half cups of the rhubarb. Make a syrup with three-fourths of a cup of water and the sugar. Boil for three or four minutes, and add the rhubarb. Cook until tender. JELLIES. Jellies ai^e made with fruit juices 'and sugar. You prep'are th'e glasses by washing them well, placing them in a kettle of cold water, and letting them come to a boil. Leave them in the hot water until you are ready for them, then drain them and place on a cloth wrung out of hot water when putting the jelly in. Cover the top of the jelly with paraffin, and when cool put on tin top. Label and put -away in a cool, dry place. Apple Jelly. Wash and wipe tart apples. Remove stem and blos- som e.nd. Cut into quarters, and place in granite or porcelain-lined preserving-kettle. Add cold water to cover nearly to the top. Cook slowly until apples are soft. ]\Iash and drain through coarse sieve. Avoid squeezing the apple or you will have a cloudy jelly. Strain the juice through a double thickness of cheese- cloth; when all has dripped through, place the juice in agate saucepan and cook rapidly uncovered for twenty minutes. Add an equal quantity of heated FRUITS FRESH, CANNED AND PRESERVED. 357 granulated sugar, boil up five minutes, and turn in jelly-glasses, then seal and set to cool. A pared apple makes a much lighter jelly. Crab=apple Jelly. Follow the rule for the apple jelly, leaving the apple whole. Quince Jelly. Follow the recipe for the apple jelly, using quinces instead of apples, and remove the seeds from the fruit. Currant Jelly.

Scientific cooking with scientific methods