6 apples Seeded raisins 6 tablespoonfuls brown sugar 6 tablespoonfuls water
Wash the apples; with an apple corer or paring knife, remove the core from each. Place the apples in a granite, earthenware, or glass baking-dish. Wash a few raisins and place 6 of them and I level tablespoonful of sugar in each core. Pour the water around the apples.
Bake in a hot oven until tender. Test the apples for sufficient baking with a fork, skewer, or knitting needle (see Figure 1). During baking, occasionally "baste" the apples, i.e. take spoonfuls of the water from around the apples and pour it on the top of them. The time for baking apples varies with the kind of apple and the temperature of the oven. From 20 to 40 minutes at 400 degrees F. is usually required.
DISH-WASHING AND EFFICIENCY.—There is almost invariably a waste of effort in both the washing and the drying of dishes. This may be due to:
(a) Poorly arranged dish-washing equipments.
(b) Inadequate utensils for dish-washing.
(c) Lack of forethought in preparing the dishes for washing and too many motions in washing and drying them.
Since dish-washing is one of the constant duties of housekeeping, efficiency methods, i.e. methods which accomplish satisfactory results with the fewest motions and in the least time, should be applied to it. The washing of dishes, invariably considered commonplace, may become an interesting problem if it is made a matter of motion study.
[Illustration: FIGURE 1.—SKEWER AND KNITTING NEEDLE FOR TESTING FOODS. Note that the knitting needle has one end thrust into a cork, which serves as a handle.]
For thorough and rapid dish-washing, the following equipment is desirable: