n pippins, and cook
in boiling water until reduced to a jelly. Add two or three quinces
sliced, and simmer slowly in the jelly until the quince is tender. Add
sugar to taste. Serve cold.

BAKED APPLE SAUCE.--Pare, core, and quarter apples to fill an
earthen crock or deep pudding dish, taking care to use apples of the
same 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, alternating
with a layer 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.

Pears may be cooked in a similar way, and both apples and pears thus
cooked may be canned while hot and kept for a long period.

BAKED APPLE SAUCE NO. 2.--Prepare nice tart apples as for No. 1.
Bake, with a small quantity of water, in a covered pudding dish, in a
moderate oven, until soft. Mash with a spoon, add sugar, and when cold,
a little grated orange rind.

APPLES STEWED WHOLE.--Take six large red apples, wash carefully,
and put in a fruit kettle with just enough boiling water to cover. Cover
the kettle, and cook slowly until the apples are soft, with the skins
broken and the juice a rich red color. After removing the apples, boil
the juice to a syrup, sweeten, and pour over the apples.

STEAMED APPLES.--Select pound sweets of uniform size, wipe, cut
out the blossom-ends, and pack in a large pudding dish. Pour in a cupful
of water, cover the dish closely, set in a moderate oven, and steam till
the apples are tender. Remove from the dish, and pour the liquor over
them frequently as they cool.

COMPOTE OF APPLES.--Pare and extract the cores from moderately
tart, juicy apples. Place them in a deep pudding dish with just enough
water to cover them. Cover, place in a moderate oven, and stew until
they are tender. Remove the apples and place in a deep dish to keep hot.
Measure the juice and pour it into a saucepan, add a few bits of lemon
rind, and boil up until thickened almost like a jelly. While the juice
is boiling, heat some