| 1 cup grape juice | 4 apples |
| ½ cup sugar | 4 slices sponge cake or toast |
Boil grape juice and sugar for five minutes; pare, core, and slice apples, and cook in grape juice until tender; cool, and serve on toast or cake. Two cups of grapes cooked with one-half cup of water and pressed through a sieve may be used in place of juice.
663.—DARK RED APPLE SAUCE
| 8 tart apples | ½ teaspoon nutmeg |
| 1 cup sugar | ½ cup hot water |
Pare and core apples, and cut into eighths; put into an earthen dish; add sugar, nutmeg, and hot water; cover closely, and bake in a slow oven three hours.
664.—BAKED BANANAS
Peel, scrape, and slice six bananas; put into a greased baking dish in layers, and sprinkle each layer with brown sugar; dot a tablespoon of butter over the top, and sprinkle with the juice of half a lemon. Bake in a moderate oven half an hour.
665.—BANANAS WITH FIGS AND NUTS
| 4 bananas | 2 tablespoons powdered sugar |
| 4 figs | ¼ cup chopped nut meats |
Peel, scrape, and slice bananas; wash, dry, and chop figs; spread over bananas; sprinkle with sugar and nut meats, and serve with cream. Grape nuts may be used in place of nut meats.