pour
scalding hot over the apples and set them in a cold place; eat ice
cold with cream or boiled custard.

STEWED APPLES. No. 2.

Apples cooked in the following way look very pretty on a tea-table and
are appreciated by the palate. Select firm round greenings, pare
neatly and cut in halves; place in a shallow stewpan with sufficient
boiling water to cover them and a cup of sugar to every six apples.
Each half should cook on the bottom of the pan and be removed from the
others so as not to injure its shape. Stew slowly until the pieces are
very tender; remove to a glass dish carefully, boil the syrup a half
hour longer, pour it over the apples and eat cold. A few pieces of
lemon boiled in the syrup add to the flavor.

BAKED PEARS.

Pare and core the pears without dividing; place them in a pan and fill
up the orifice with brown sugar; add a little water and let them bake
until perfectly tender. Nice with sweet cream or boiled custard.

STEWED PEARS.

Stewed pears with a thick syrup make a fine dessert dish accompanied
with cake.

Peel and cut them in halves, leaving the stems on and scoop out the
cores. Put them into a saucepan, placing them close together, with the
stems uppermost. Pour over sufficient water, a cup of sugar, a few
whole cloves and some sticks of cinnamon, a tablespoonful of lemon
juice. Cover the stewpan closely, to stew gently till the fruit is
done, which will depend on the quality of the fruit. Then take out the
fruit carefully and arrange it on a dish for serving. Boil down the
syrup until quite thick; strain it and allow it to cool enough to set
it; then pour it over the fruit.

The juice could be colored by a few drops of liquid cochineal, or a
few slices of beets, while boiling. A teaspoonful of brandy adds much
to the flavor. Serve with cream or boiled custard.

BAKED QUINCES.

Take ripe quinces, pare and quarter them, cut out the seeds; then stew
them in clear water until a straw will pierce them; put into a baking
dish with half a cupful of loaf sugar to every eight quinces; pour
over them the liquor in which they were boiled, cover closely and bake
in the oven one hour; then take out the quinces and put them into a
covered dish; return the syrup to the saucepan and boil twenty
minutes; then pour over the quinces and set them away to cool.

GOOSEBERRY FOOL.

Stew a quart of ripe gooseberries in just enough water to cover them;
when soft, rub them through a colander t