Nutmeg or cinnamon with some fruits.
Cooking processes.—Stewing and baking.
Utensils.—Knife and corer.
Stew pan, enamel ware, close cover.
Round or square baking pans, enamel ware, covered.
Earthenware pot, covered.
Methods.—If you can cook one fruit, you can cook all. Two common fruits are selected for your experiments, the apple and the prune; both are delicious, and both contain iron, the prune more than the apple.
The apple.—A tart variety is best for cooking. The Greening and the Baldwin are excellent.
Apples are cooked whole, or as a sauce.
Whole, cooked with or without the skin, either stewed or baked.