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Apples and Prunes or Raisins

These also are combinations affording much nourishment and variety and may be made with either dried or fresh apples. If dried wash, core, and soak over night and wash the raisins or prunes, working the latter well with the hands. Let them stand in the last water over night and simmer in it in the morning. (The water in which the fruit was soaked should be sufficient to cook it all in the morning.) Simmer the raisins or prunes very slowly for an hour then add the soaked apples and simmer together till done. No sugar should be needed, which is an additional reason for the healthfulness of the dish. BAKED APPLES (With nuts or honey) Peel the apples and core well, then place in deep pan, allowing a heaping tablespoon of sugar and half a cup of water to each apple. In the centre of each apple place a teaspoon of chopped nuts and strip of lemon or orange peel and over the whole sprinkle cinnamon and nutmeg. Bake very slowly and the juice will become jelly-like. Serve hot or cold.

Or, fill centres with honey and a little butter, preparing otherwise the same.

APPLE SOUP No. I For three pints of soup take a pint of apple stewed soft, rubbed through colander and sweetened, and to it add one and one-half tablespoons sago or tapioca cooked till soft and clear in a pint of boiling water. Simmer together twenty minutes, flavouring with salt and cinnamon; strain and serve hot or chilled.

APPLE SOUP No. 2 To two quarts of water allow seven tart apples cored but unpeeled, sliced thin. Cook them with one-half cup rice till soft then rub through sieve, add spice, a little sugar, and chopped or candied fruit. (See also Fruit Soups in Introductory Recipes.) APPLE OMELET No. I Make Plain Omelet as in Introductory Recipes. When cooked sufficiently to fold over, place on one-half of it a cup of apple sauce or fine-chopped apple; fold over and serve.

APPLE OMELET No. 2 Stew, then mash, eight large apples and put through colander. Add one cup sugar and one tablespoon butter. Let cool; whip in four eggs beaten separately; place in baking- or soufflé-dish in rather quick oven and bake till brown.