BAKED APPLE SAUCE.—­Pare, core, and quarter apples to fill an earthen crock or deep pudding dish, taking care to use apples of the same degree of hardness, and pieces of the same size.  For two quarts of fruit thus prepared, add a cup of water, and if the apples are sour, a cup of sugar.  Cover closely, and bake in a moderate oven several hours, or until of a dark red color.

Sweet apples and quinces in the proportion of two parts of apple to one of quince, baked in this way, are also good.  Cut the apples into quarters, but slice the quinces much thinner, as they are more difficult to cook.  Put a layer of quince on the bottom of the dish, alternating with a layer of apple, until the dish is full.  Add cold water to half cover the fruit, and stew in the oven well covered, without stirring, until tender.

Pears may be cooked in a similar way, and both apples and pears thus cooked may be canned while hot and kept for a long period.

BAKED APPLE SAUCE NO. 2.—­Prepare nice tart apples as for No. 1.  Bake, with a small quantity of water, in a covered pudding dish, in a moderate oven, until soft.  Mash with a spoon, add sugar, and when cold, a little grated orange rind.

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.

STEAMED APPLES.—­Select pound sweets of uniform size, wipe, cut out the blossom-ends, and pack in a large pudding dish.  Pour in a cupful of water, cover the dish closely, set in a moderate oven, and steam till the apples are tender.  Remove from the dish, and pour the liquor over them frequently as they cool.

COMPOTE OF APPLES.—­Pare and extract the cores from moderately tart, juicy apples.  Place them in a deep pudding dish with just enough water to cover them.  Cover, place in a moderate oven, and stew until they are tender.  Remove the apples and place in a deep dish to keep hot.  Measure the juice and pour it into a saucepan, add a few bits of lemon rind, and boil up until thickened almost like a jelly.  While the juice is boiling, heat some sugar, one tablespoonful to each cup of juice, in the oven, and add to the juice when thickened.  Pour scalding hot over the apples, and cover until cold.

APPLE COMPOTE NO. 2.—­Pare eight or ten rather tart, finely flavored and easy-cooking apples, carefully removing the cores, and put them into a broad, shallow, granite-ware saucepan with just enough hot water to cover the bottom.  Cover tightly and place over the fire.  The steam will cook the apples tender in a short time.  Do not allow them to fall to pieces.  Make a syrup by dissolving one cup of sugar in a pint of hot water.  Add three teaspoonfuls of the juice of canned pineapple, and pour over the apples while both are hot.