Sour apples are excellent pared, cored, and baked with the centers filled with sugar, jelly, or a mixture or chopped raisins and dates.

LEMON APPLES.Prepare tart apples the same as for citron apples.

Cut the apples into quarters, but slice the quinces much thinner, as they are more difficult to cook.

APPLES STEWED WHOLE.Take six large red apples, wash carefully, and put in a fruit kettle with just enough boiling water to cover.

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.

COMPOTE OF APPLES.Pare and extract the cores from moderately tart, juicy apples.

Remove the apples and place in a deep dish to keep hot.

BOILED APPLES WITH SYRUP.Halve and remove the cores of a half dozen nice apples, leaving the skins on.

Add to the juice three or four slices of a large lemon; boil for ten or fifteen minutes; sweeten to taste; then pour over the apples, and cool.

SWEET APPLE SAUCE WITH CONDENSED APPLE JUICE.For the juice, wash, divide, and core rather tart apples and cook until softened with one cup of water for every six pounds of fruit.

For the sauce, pare, core, and quarter sweet apples.

BAKED APPLES.Take any good tart apples; peel, cut in halves, and remove the cores.

Scatter a few spoonfuls of sugar in the bottom of a dish, and lay the apples in, flat side down; add a teacupful of cold water, and bake till tender.

Sweet apples are good baked in this way without sugar.

Fresh steam-dried or evaporated apples will cook in from one half to three fourths of an hour; if older, they may require from one to two more hours.

DRIED APPLES WITH OTHER DRIED FRUIT.An excellent sauce may be made by cooking a few dried plums with dried or evaporated apples.

DRIED APRICOTS AND PEACHES.These fruits, if dried with the skins on, need, in addition to the preparation for cooking recommended for dried apples, a thorough rubbing with the fingers, while being washed, to remove the down.

Pears, peaches, apples, etc., which contain a much smaller quantity of juice than do berries, may be canned in a syrup prepared by dissolving a cup of sugar in two or three cups of water.

Quinces and sweet apples may be canned in the same way as directed below for plums and sweet apples, using equal parts of apples and quinces, and adding sugar when opened.

Quinces and sweet apples may be canned in the same way as directed below for plums and sweet apples, using equal parts of apples and quinces, and adding sugar when opened.

Quinces and sweet apples may be canned in the same way as directed below for plums and sweet apples, using equal parts of apples and quinces, and adding sugar when opened.

The apples may be cooked by steaming over a kettle of hot water, if preferred.

Put into a porcelain kettle with a cup of water for each six pounds of fruit, and simmer very slowly until the apples are thoroughly cooked.