Apple Sauce

Pare tart apples, cut in quarters, remove the core, cover fruit with cold water in which a little salt has been added. Cook until soft, in a covered vessel, then sweeten to taste.

Usually about one cup of sugar to two of fruit is needed. If apples do not cook up well they may be put through a potato ricer.

Baked Apples

Wash and core sound, tart apples; fill the core with sugar, place a small piece of butter on top of each apple, and a little grated nutmeg. Place in a granite baking dish; add enough boiling water to cover bottom of dish. Bake in moderate oven until soft. When the apples are baking, dip the juice in the pan with a spoon and pour over top of apples to keep apples from hardening.

Fried Apples

Mrs. Timmermier.

1 qt. apples, peeled and cut in quarters.

1 1/2 c. sugar.

2 tbsp. butter.

1/2 c. water.

Spk. salt.

Boil sugar, water, butter and salt together for 15 minutes. Spread apples neatly in rows in a baking dish. Pour over the apples the prepared syrup, place in warm oven and cook until apples are a rich, gold color, basting them occasionally with the syrup.

Baked Caramel Apples

Mrs. Timmermier.

8 medium size apples, peeled and cored.

2 c. sugar.

1/2 c. water.

1/2 tsp. salt.

Spk. grated nutmeg.

2 tbsp. butter.

Boil sugar, water, butter, salt, and nutmeg for 15 minutes. Place apples in a baking dish, pour syrup over them and place in a very hot oven for 20 minutes. Then lower the heat and bake the apples until they have absorbed the syrup and have become a deep pink. These apples should be basted often, thus preventing the top from hardening. They should be served hot with meat or may be served as a dessert with a little cream or hard sauce.

Stewed Prunes

1 lb. prunes.

2 tbsp. sugar.

1 lemon, sliced.

Wash the prunes and soak them for several hours, or over night, in sufficient cold water to cover them. Add sugar and lemon, and cook them 30 minutes, or until soft.

Rhubarb Sauce

1 pt. rhubarb, washed and cut in half-inch lengths.

1 1/2 c. sugar.

Spk. salt.

1 orange, sliced thin. (This may be omitted.)

Mix these four ingredients together, place in baking dish and cook in a slow oven until tender and a deep red color.