BAKED APPLES.
Pare tart apples; core with a corer or small knife. Place them in pans and fill cavities with sugar. Bake in a slow oven until tender. If sweet apples are used, it is better not to pare; sugar not needed.
APPLE SNOW.
Take apples, not very sweet ones, and bake till soft and brown. Then remove the skins and cores; when cool, beat them smooth and fine; add half cup of granulated sugar and the white of one egg. Beat till the mixture will hold on your spoon. Serve with soft custard.—V. Mills.
BAKED PEARS.
Take a stone jar, and fill it with alternate layers of pears (without paring) and a little sugar, until the jar is full, then pour in as much water as the jar will hold. Bake in a moderate oven three hours.—Kansas Home Cook Book.
BAKED PIE-PLANT.
Cut two pounds of pie-plant into a pudding dish, sprinkle over it half a cup of sugar and half a cup of rolled bread crumbs or granula. Add water until the pie-plant is two-thirds covered. Bake in a quick oven, thirty or forty minutes. This method of preparing pie-plant removes the medicinal taste, and makes an acceptable spring dish.
FRUIT BLANC-MANGE.
One quart of juice of strawberries, cherries, grapes or other juicy fruit; one cup water. When boiling, add two table-spoonfuls sugar, and four table-spoonfuls corn-starch wet in cold water; let boil five or six minutes, then mould in small cups. Serve without sauce, or with cream or boiled custard. Lemon juice can be used the same, only requiring more water. This is a very valuable dish for convalescents and pregnant women, where the stomach rejects solid food.