Broiled Apples.
Pare, core, and cut tart apples in slices about half an inch thick. Dip the slices into melted butter, and broil them over rather a bright fire. When soft, put them on a warm dish and sprinkle with sugar. Serve at once.
Fried Apples.
1 quart of tart apples.
2 tablespoonfuls of drippings.
1 tablespoonful of sugar.
Pare and slice the apples. Put the drippings in a frying-pan and set on the fire. When hot, add the apples. Cover the pan and cook until the apples are tender, turning them often. Add the sugar, and cook ten minutes longer.
These are particularly good when served hot with fresh pork.
Green Apple Sauce.
Pare, quarter, and core some tart apples and put them in a granite-ware or porcelain stewpan. Nearly cover them with water; then cover the stewpan and place on the fire. Cook until the apples are tender, and season with sugar. The exact time of cooking and the amount of sugar cannot be stated for any given measure of apples, because some apples cook so much more quickly than others, and some require more sugar.