FRUIT.
If people would only realize the value of fruit in its natural state, much of the time devoted to the preparation of pies, puddings, etc., would be saved. All uncooked fruit should be thoroughly ripe and served fresh and cold. Sometimes fruit is more easily digested when the woody fibre has been softened by cooking than when in its natural state, therefore a few simple recipes for cooking fruit are given.
Applesauce.
Pare, core and quarter 6 or 8 tart apples. Make a syrup with 1/2 cup of sugar, 1/2 cup of water, and a little grated lemon peel. When boiling, add the apples and cook carefully till they are just tender, but not broken. Remove them carefully, boil the syrup down a little and pour it over the apples. (For serving with roast goose, etc., cook the apples in a little water, mash until smooth, add sugar to taste.)
Coddled Apples.
Pare tart apples of uniform size; remove the cores without breaking the apples. Stand them in the bottom of a granite kettle, sprinkle thickly with sugar, cover the bottom of the kettle with boiling water, cover closely and allow the apples to steam on the back part of the stove till tender. Lift carefully without breaking, pour the syrup over them and stand away to cool (delicious served with whipped cream).
Stewed Prunes.
Wash carefully and soak in water an hour before cooking, put them into a porcelain or granite kettle, cover with boiling water and let them simmer until tender. Add a tbsp. of sugar for each pint of prunes, and boil a few moments longer.