ree cups of water.

Cook until soft and then rub through a fine sieve. Sweeten with

One cup of sugar,
One-half teaspoon of nutmeg,
One teaspoon of vanilla.

If red apples are used, this makes a most delicious pink-looking
sauce. No need to peal or core apples.

APPLE CROQUETTES

Wash and cut into small pieces six medium-sized apples and then place
in a saucepan and add one cup of water; cook slowly until the apples
are soft, and then rub through a fine sieve and add

One-half cup of brown sugar,
One teaspoon of nutmeg,
One teaspoon of grated rind of lemon,
Two and one-half cups of bread crumbs,
One-half cupful of finely chopped raisins.

Mix thoroughly and then mould into croquettes and roll in flour, then
fry until golden brown in hot fat. Serve with a custard sauce.

SALMON SANDWICHES

Open and drain a can of salmon and then remove the skin and bones.
Place the salmon in a bowl and add

One onion, grated,
One-quarter cup of finely chopped parsley,
One-half cup of salad dressing,
Juice of one-half lemon.

Mix and then prepare the bread. Place a leaf of lettuce on the bread
and then spread the prepared filling, season and place the top slice
of bread in position and cut into triangles.

ORANGES

The first orange crop of the season usually reaches the market about
the end of October. The early Floridas are first, and they are closely
followed by the Arizona navels, and just before Christmas comes the
bulk of California and Florida oranges.

ORANGE SYRUP

Grate very lightly the rind from one dozen oranges and then place
three pounds of sugar and the grated rind and the juice of oranges in
a clean aluminum saucepan. Place where it will heat very slowly and
then the sugar will melt. Stir frequently and do not let it boil.
Cover closely and then strain into sterilized bottles. Place the
bottles in a hot-water bath and process for forty minutes. Place the
corks in the bottles and when cool dip in melted sealing wax. This
recipe may be divided. To be used for making drinks, sauces, etc.

ORANGE JUICE

Place in a bowl

Juice of twenty-five oranges,
Grated rind of ten oranges,
One pound sugar

and then allow to stand for three hours. Strain and fill into
sterilized bottles and process for forty minutes in a hot-water bath.
Cork, and then finish like orange syrup.

NOTE.--Soak the cork in boiling water for one hour to soften. This
will permit you to use a