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.

Ingredients :

A pleasing change in the way of an apple dessert may be had by makingporcupine

apples.

6 large apples

1 c.sugar

1 c.water

2 doz.almonds

Currant Jelly

Directions :

Wash, core, and pare the apples. Make a sirup by bringing the sugar and
water to the boiling point. Put the apples into the sirup, cook on one side
for several minutes, and then turn and cook on the other side. Do not
allow the apples to cook completely in the sirup, but when they are
still hard remove them and continue to boil the sirup down. Set the apples
in a shallow pan, stick the almonds, which should be blanched, into
them so that they will project like porcupine quills, sprinkle them with
sugar, and bake in the oven until they are soft and the almonds slightly
brown. Remove from the oven, fill the center of each with currant jelly,
pour the juice over them and serve.

#Third Fruit Dessert Recipes

Ingredients :

12 red cooking apples
1 (8 oz.) package dry mincemeat
1 1/2 cups sugar
2 cups water
1/2 cup sugar
1 1/2 cups orange juice
Little grated orange rind  (cranberry juice or
lemon juice is also good)

Directions :

Wash and core apples. Peel halfway down from top.
Cut mincemeat into 12 equal portions or blocks. Fill
centers with mincemeat. Place in baking pan.

Mix together 1 1/2 cups sugar and 2 cups water, and
boil for 5 minutes. Pour over apples and bake in 400
degree oven for 45 minutes, basting occasionally with
this liquid.

Sprinkle 1/2 cup sugar over apples and glaze quickly
under broiler. Lift into serving dishes. Drain juice
from apples, add orange juice and rinf, and boil
10 minutes. Pour over apples, chill, and serve with
cream.

#Second Apple Dessert

Ingredients :

8 large red tart apples

3/4 cup brown sugar

Red color

Large piece of orange peel

1/2 cup finely chopped dates 

1/2 cup finely chopped figs

1/4 teaspoon cloves

1/2 teaspoon cinnamon

2 teaspoon Jamaica rum

Brown Sugar

Directions :

Core apples and remove peeling down 1/4 way from stem

end. Place in kettle on rack and add 3/4 cup hot water.

Stuff cavities with sugar, and color the peeled part with 

a drop or two of red color. Put orange peel in water,

put on lid and cook slowly until tender. Remove and let 

cool.

Mix dates, figs, cloves, cinnamon, and rum well together.

Stuff cavities of apples, place in greased baking dish. Dust

heavily with brown sugar that has been mixed with cinnamon

and cloves. Brown in 375 degree oven until sugar caramelizes.

Ingredients

When apple sauce is to be made, apples that are somewhat

sour and that will cook soft easily should be selected. This

is a dessert that can be made all during the winter when

it is often difficult to obtain other fruits fresh. It usually 

served when roast chicken is the main dish of a meal,

but is just as appetizing when served with other foods.

10 medium-sized apples, 1/2c water, 1c sugar.

Directions 

Wash the apples, cut them in quarters, removw the
cores and if desired peel them. Put them into
saucepan, add the water, and allow them to cook
until they are very soft. If the apples are inclined
to be dry, a little more water may be necessary.
When done, force them through a colander or a
sieve, add the sugar to the pulp and return to the
stove. Cook until the sugar is completely dissolved
and if necessary until the apple sauce is slightly thickened,
stirring frequently toi prevent scorching. Remove
from the heat and season with lemon peel cut fine,
cinnamon, or nutmeg.

And finish, Apple Sauce is already to serve.