APPLE COMPOTE

Take six apples ("Greenings,” “Baldwins” or “Bellflowers"), pare, quarter, core and lay them in cold water as soon as pared.  Then take the parings and seeds, put in a dish with a cup of water and a cup of white wine, and boil for about fifteen minutes.  Strain through a fine sieve, then put on to boil again, and add half a cup of white sugar and the peel of half a lemon.  Put in the apples and let them stew for fifteen minutes longer.  When the apples are tender, take up each piece carefully with a silver spoon and lay on a platter to cool.  Let the syrup boil down to about half the quantity you had after removing the apples, and add to it the juice of half a lemon.  Lay your apples in a fruit dish, pyramid shape, pour the syrup over them, serve.

BAKED APPLES

Take large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple.  Lay them in a deep dish, pour a teacup of water in the dish, and put a little sugar on top of each apple.  When well done the apples will be broken.  Then remove them carefully to the dish they are to be served in and pour the syrup over them.  To be eaten cold.  If you wish them extra nice, glaze them with the beaten white of an egg, half a cup of pulverized sugar and serve with whipped cream.

STEAMED SWEET APPLES

For this dish use sweet apples, and steam in a closely covered iron pot for three-quarters of an hour.

Quarter and core five apples without paring.  Put into the pot and melt beef drippings; when hot, lay a layer of apples in, skin down, sprinkle with brown sugar, and when nearly done, turn and brown; place on a platter and sprinkle with sugar.

FRIED APPLES

Quarter and core five apples without paring.  Put into a frying-pan one cup of sugar, one tablespoon of butter and three tablespoons of water.  Let this melt and lay in the apples with the skin up.  Cover and fry slowly until brown.

APPLE SAUCE VICTORIA

Pare, quarter and core the apples.  Set on to boil in cold water, and boil them over a very brisk fire; when they are soft mash with a potato masher and pass the mashed apples through a sieve.  Sweeten to taste and flavor with a teaspoon of vanilla.  This way of seasoning apples is highly recommended, especially if they are tasteless.

PEACH COMPOTE

Pare the fruit, leave it whole and put on to boil with sweetened water.  Add a few cloves (remove the heads), also a stick of cinnamon bark.  Boil the peaches until tender, then take up with a perforated skimmer and lay them in your fruit dish.  Boil the syrup until thick, then pour over the peaches.  Eat cold with sweet cream.  Common cheap peaches make a very nice dessert, cooked in the above manner, clings especially, which cannot be used to cut up.