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Fruits — 113

If preferred, bananas may be baked in their skins until they turn black,
about 20 to 25 minutes. Peel and sprinkle with a little sugar or syrup.

Apple Sauce—1 quart cut apples, 1 cup sugar, 2 or more tablespoons
water.

Wipe, pare, quarter and core apples; add water, cover, and cook until
apples are soft. Use only a little water unless a thin sauce is preferred.
Add sugar. Remove from fire, beat well with egg-beater, or put through ©
strainer. A little lemon juice, Blue Ribbon cinnamon or nutmeg may
be used as flavoring. If apples are tasteless combine with some other fruit.

In stewing fruit much less sugar is required if added after cooking, the
taste is also fresher. If, however, the shape is to be retained, add the sugar
at the beginning. |

Improved Apple Sauce—Pare and core 10 tart apples, and stew with
as little water as possible; then add 1 cup sugar, whip the whites of 4 cage
to a stiff froth, add 4 tablespoons sugar, add to the apples and stir rapidly
for a few minutes. A little lemon juice may be aiden Cool, and serve.
It somewhat resembles ice cream, and makes a delicious dessert. ; 3

Compotes consist of any kind of fresh fruit, partly cooked in a tbe i and
are used the same day they are made. If enough sugar is allowed they
will keep good for 2 or 3 days, in a cool place. The fruit should not be cooked
as thoroughly as when it is to be served as stewed fruit; it should be cooked
tender, but not enough to lose either its form or color.

Syrup for Compotes—aA good rule is to allow 2 cups of water for each
cup of sugar (more sugar may be needed if fruit is very acid), boil 5 minutes,
the syrup is then ready for use.

Apple Compote—The apples may be left whole, or cut. If whole they
are better pared and cored. Make syrup as above, adding a little lemon
rind or Blue Ribbon cinnamon. Put in just enough apples to cover the

surface of the syrup. Cover, cook slowly until clear, lift out on dish, cook

remaining apples. Boil syrup down if liked and add 1 tablespoon lemon
juice; pour over apples. If apples are whole they are called Coddied
Apples. The centres may be filled with jelly.

Pears, peaches, apricots, bananas, and other fruit may be prepared the
same way; but it is to stone peaches or apricots.

Dried Apple Sauce—Look over and wash the apples, and let them
soak over night in water; cook slowly until they are tender; about 5 minutes
before taking from the stove add sugar to sweeten; mash through a sieve, and
flavor with Blue Ribbon cinnamon or lemon.

Dried Peach Sauce can be made the same way, but do not mash it;
season it less. | .

Rhubarb Sauce—4 cups rhubarb, 1 cup sugar. Wash rhubarb, cut in
small pieces, add a little water; cook. When almost done add sugar.