-School Cook-Book," by
Miss Farmer.)--Select eight red apples, cook in boiling water until
soft, turning them often. Have water half surround apples. Remove skins
carefully, that the red color may remain, and arrange on a serving dish.
To the water add one cup sugar, grated rind one-half lemon, and juice
one orange; simmer until reduced to one cup. Cool, and pour over apples.
Serve with sweetened whipped cream or cream sauce.

Baked Apple-Sauce. (By consent, from "Every-Day Dishes," by Mrs. E. E.
Kellogg.)--Pare, core and quarter apples to fill an earthen crock or
deep pudding dish, taking care to use apples of uniform degree of
hardness and pieces of the same size. For two quarts of fruit thus
prepared, add a cup of water and, if the apples are sour, a cup of
sugar. Cover closely, and bake in a moderate oven several hours, or
until of a dark red color. Sweet apples and quinces, in the proportion
of two parts of apple to one of quince, baked in this way, are also
good. Cut the apples into quarters, but slice the quinces much thinner
as they are more difficult to cook. Put a layer of quince on the bottom
of the dish, and alternate with layers of apple until the dish is full.
Add cold water to half cover the fruit, and stew in the oven, well
covered, without stirring, until tender. Fruit cooked in this way may be
canned while hot and kept for a long period.

Stewed Apples.--Pare, quarter and core six or eight tart apples; put
them into a granite kettle, strew with one cup or less of sugar, add
juice of half a lemon and a few bits of the yellow rind; cover with
boiling water and simmer (not boil) until tender. Dish carefully,
without breaking, and serve cold.

Green-Apple Sauce.--For sour green apples it is best to use a sharp
silver knife, to prevent discoloration. Cut the apples in quarters,
remove the cores and skin, and drop them as fast as pared into a bowl of
cold water. Skim them out into a granite kettle with a large bottom, so
that there will not be much depth to the apples. Add boiling water
enough to show among the pieces, cover tightly, and cook quickly. Shake
the pan occasionally, and as soon as the fruit is soft mash it with a
silver fork, add sugar to taste, and when it is dissolved remove from
the fire. Serve hot or cold. This sauce should be free from lumps, light
colored and not very sweet. A pinch of salt may be an improvement.

Apple-Sauce For Goose or Pork.--Pare, quarter and core six tart apples.