(
Sufficient to Serve Six
)
6 medium-sized apples
1 c. maple sirup
Wash, peel, and core the apples. Bring the maple sirup to the boiling point in a saucepan. Drop the apples into the hot sirup, cook first on one side, and then turn and cook on the other. As soon as they become soft, remove from the sirup, pour the sirup over them, and serve.
55. STEAMED APPLES.--If it is desired to retain the color in apples that have red skins, they should be steamed instead of baked, for the color is lost in baking. Prepare apples that are to be steamed by washing them and removing the cores. Place the apples in a pan with a perforated bottom, put this over a pan of boiling water, cover closely, and steam until they are soft. Serve in any desired way. They will be found to be delicious in flavor and attractive in appearance.
APRICOTS
56. APRICOTS, in appearance, are a cross between peaches and plums. They are grown extensively in the western part of the United States, but they can be grown in any climate where peaches and plums are raised. As they contain considerable acid, they require a large quantity of sugar when they are cooked with their skins and seeds. They are used most frequently for canning, but they make excellent marmalades and jams. They are also dried in large quantities and, in this form, make delicious desserts.