Baked Apples

Ingredients:

8 apples 1/2 c. sugar

1/4 tsp. cinnamon Method:

Select apples of uniform size. Wipe and core apples. Make an incision in the skin to allow steam to escape, place in baking dish, and fill cavities with sugar and spice. Surround apples with boiling water and bake in a hot oven until soft, basting frequently.

Variations

The apples may be pared before coring. The cores may be filled with: brown sugar raisins and nuts cooked prunes and nuts jelly sugar and lemon juice sugar and orange juice cooked oatmeal and raisins uncooked custard

Steamed Apples

Wipe, pare, and core apples. Place in double boiler, cover and steam until apples are soft. Serve with sugar and cream.

Apples-In-Bloom

Wipe and core red apples. Steam until tender and remove skins. The apples should be pink when steamed.

Apple Sauce

Ingredients:

8 apples water

1 c. sugar nutmeg

Method:

Wipe, pare, and slice apples. Cook in a small amount of water until soft, add sugar and cook until sugar dissolves. Strain. Grate nutmeg over the sauce.

Stewed Apples

Ingredients:

8 apples 1 c. water

1 c. sugar 2 tbsp. lemon juice

Method:

Wipe and pare apples. Core and cut in halves, quarters, eighths, or circles, or cut in balls with vegetable cutter. Place in cold water while preparing a sirup of the sugar and water by boiling 3 minutes. Cook apples, a few at a time, in the sirup until soft. Remove all sirup, add lemon juice, and boil until thick. Strain the thick sirup and pour it upon the apples.

Baked Bananas

Peel bananas, scrape with silver knife, and cut in halves lengthwise. Place on buttered pan, sprinkle with sugar and lemon juice, and bake in a slow oven until soft, basting often with the sirup.

Bananas may also be baked in the skins.

Baked Crabapples

Crabapples should be left whole. If cooked slowly enough the liquid in the pan will form a red jelly. This should be served with the crabapples.

Baked Quinces

Ingredients:

8 quinces 3/4 c sugar

11/2 c. water Method:

Wipe, quarter, core and pare quinces. Put in a baking dish, sprinkle with sugar, add the water, cover and cook until soft in a slow oven.

Baked Pears

Ingredients:

8 pears 1 c. sugar

1 c. water Method:

Same as for quinces. Small pears may be baked whole. c

Cranberry Sauce

Ingredients:

1 qt. cranberries 2 c. sugar

2 c. water Method:

Remove bruised berries, wash others in a strainer, and cook them in water until they begin to burst. Add sugar and cook until thoroughly soft. Skim.

Cranberry Jelly

Ingredients:

1 qt. cranberries 2 c. sugar

1 c. water Method:

Cook cranberries in water until soft and press through a strainer. Add sugar to the pulp. Stir until sugar dissolves, then boil until it will jelly when dropped on a cold plate. Pour into molds previously wet with cold water.