APPLES.
MRS. DAVID BELL.
When the barrel of apples you have bought, begins to make your mind uneasy, because they can spoil faster than you can use them, a good plan is to peel, core and stir them with a very little sugar and screw them down in your jam jars. They will keep for a couple of months and will be handy to fill a tart or as apple sauce, etc.; they do not need to be cooked too much and some of the firmer sorts may remain in quarters solid enough for a pie. Another plan is to peel but not core the suspicious ones, then let them freeze solid, when frozen pack them in a box and cover. Keep them where they will not thaw. When you wish for a dish of baked apples, put them in your baking pan, scatter a little sugar over them and put them in a quick oven without letting them thaw, when done, they should each be whole and a pretty brown color.
BEANS.
Beans are a nice winter vegetable, but cooked with pork as "baked beans," are too strong for daily use, but are a desirable article of food cooked more plainly. Choose the small white beans, put them in a saucepan with as much cold water, as will cover them well and a small pinch of baking soda; when they have simmered a few minutes drain off the water and replace it with hot water and a little salt; if possible let them cook without boiling hard; when tender drain, and dish with a liberal piece of butter and a dust of pepper. They are also good thrown when drained into the frying pan with some dripping, pepper and salt, and heated a few minutes over the fire. The only attention they require in cooking is lest they melt into soup when nearly cooked.
FRIED BEETS.
MRS. DUNCAN LAURIE.
Boil until tender, slice and put in stewpan with a teaspoon of vinegar, half the juice of a lemon, one half teaspoonful each sugar and salt, a grate of nutmeg and a dash of pepper. Add two tablespoonfuls of stock, a teaspoon butter, and let simmer one half hour.
CREAMED CABBAGE.
MISS J. E. FRASER.