Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate.  Select firm, round greenings; pare neatly and cut in halves; place in a shallow stewpan with sufficient boiling water to cover them, and a cupful of sugar to every six apples.  Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape.  Stew slowly until the pieces are very tender; remove to a dish carefully; boil the syrup half an hour longer; pour it over the apples and eat cold.  A few pieces of lemon boiled in the syrup adds to the flavor.  These sauces are a fine accompaniment to roast pork or roast goose.

CIDER APPLE SAUCE.

Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked.  This sauce is very fine with almost any kind of meat.

OLD-FASHIONED APPLE SAUCE.

Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish; sprinkle over them a heaping coffeecupful of sugar and one of water.  Place them in the oven and bake slowly two hours or more, or until they are a deep red brown; quite as nice as preserves.

CRANBERRY SAUCE.

One quart of cranberries, two cupfuls of sugar and a pint of water.  Wash the cranberries, then put them on the fire with the water, but in a covered saucepan.  Let them simmer until each cranberry bursts open; then remove the cover of the saucepan, add the sugar and let them all boil twenty minutes without the cover.  The cranberries must never be stirred from the time they are placed on the fire.  This is an unfailing recipe for a most delicious preparation of cranberries.  Very fine with turkey and game.

APPLE OMELET.

Apple omelet, to be served with broiled sparerib or roast pork, is very delicate.  Take nine large, tart apples, four, eggs, one cup of sugar, one tablespoonful of butter; add cinnamon or other spices to suit your taste; stew the apples till they are very soft; mash them so that there will be no lumps; add the butter and sugar while they are still warm; but let them cool before putting in the beaten eggs; bake this till it is brown; you may put it all in a shallow pudding-dish or in two tin plates to bake.  Very good.

FLAVORED VINEGARS.

Almost all the flavorings used for meats and salads may be prepared in vinegar with little trouble and expense, and will be found useful to impart an acid to flavors when lemons are not at hand.

Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet marjoram, etc., may be prepared by putting three ounces of either of these herbs, when in blossom, into one gallon of sharp vinegar, let stand ten days, strain off clear, and bottle for use.