APPLES

, of which there are at least a thousand varieties,
are probably the best known of the non-tropical fruits.
Some apples mature early in the summer, while others
do not ripen until late in the fall. The late apples can be
kept during the entire winter if they are properly stored,
but the summer varieties must generally be used immediately,
as they do not have good keeping qualities. Apples of all
kinds may be prepared in a large variety of ways. They are
much used for sauce, pie, and numerous dessert, as well as
for jelly and, with various fruit mixtures, for jams and preserves.

APPLE DESSERT

Pare some large tart apples, remove the cores, put into 

the cavities a little quince jelly, lemon flavored sugar, or

grated pineapple and sugar, according to the flavour desired.

have as many squares or bread with the crust taken off as there

are apples, and place filled apple on each piece of bread earthen

pie plates; moisten well with a little quince jelly dissolved in water,

lemon juice or pineapple juice, according to the filling used. Cover

closely, and bake in a rather quick oven till the apples are tender.

Serve with whipped cream and sugar.

APPLE MERINGUE DESSERT

Pare and core enough tart, easy-cooking apples to make

a quart when stewed. Cover closely and cook slowly till

perfectly tender, when they should be quite dry. Mash 

through a colander, add a little sugar and a little grated

pineapple or lemin peel. Beat light with a silver folk, turn

into a pudding dish, and brown in a moderate oven ten

or fifteen minutes. The cover with a meringue made with 

two tablespoonfuls of sugar and the beaten whites of two 

eggs, and return to the oven for a moment to brown.

Serve cold.