Apples Recipe

MRS. DAVID BELL.



When the barrel of apples you have bought, begins to make your mind

uneasy, because they can spoil faster than you can use them, a good plan

is to peel, core and stir them with a very little sugar and screw them

down in your jam jars. They will keep for a couple of months and will be

handy to fill a tart or as apple sauce, etc.; they do not need to be

cooked too much and some of the firmer sorts may remain in quarters

solid enough for a pie. Another plan is to peel but not core the

suspicious ones, then let them freeze solid, when frozen pack them in a

box and cover. Keep them where they will not thaw. When you wish for a

dish of baked apples, put them in your baking pan, scatter a little

sugar over them and put them in a quick oven without letting them thaw,

when done, they should each be whole and a pretty brown color.

Vote