ct perfect fruit. Wash and stew in but
little water until they are very soft. Rub through a coarse sieve or
colander to remove the seeds and skins. Sweeten to taste.

SWEET APPLE SAUCE WITH CONDENSED APPLE JUICE.--For the juice, wash,
divide, and core rather tart apples and cook until softened with one cup
of water for every six pounds of fruit. When soft, put into a percolater
and drain off the juice or extract it with a fruit press. Boil until it
is reduced one half. Skim if needed while boiling, and if not perfectly
clear allow it to settle before using. A considerable quantity of the
juice may be thus prepared and put into stone jars, to be used as
needed. For the sauce, pare, core, and quarter sweet apples. Put into a
porcelain kettle with enough of the condensed juice to cover. Cook
slowly until tender.

APPLES WITH RAISINS.--Pare, core, and quarter a dozen or more
medium sized sour apples. Clean thoroughly one fourth as many raisins as
apples, and turn over them a quart of boiling water. Let them steep
until well swollen, then add the apples, and cook until tender. Sugar to
sweeten may be added if desired, although little will be needed unless
the apples are very tart. Dried apples soaked over night may be made
much more palatable by stewing with raisins or English currants, in the
same way.

APPLES WITH APRICOTS.--Pare, core, and quarter some nice, sour
apples. Put them to cook with two halves of dried apricot for each
apple. When tender, make smooth by beating or rubbing through a
colander, and sweeten. Dried apples may be used in place of fresh ones.

PEACHES, PLUMS, CHERRIES, BERRIES, and all small fruits may be
cooked for sauce by stewing in a small amount of water, adding sugar to
sweeten when done.

BAKED APPLES.--Take any good tart apples; peel, cut in halves, and
remove the cores. Scatter a few spoonfuls of sugar in the bottom of a
dish, and lay the apples in, flat side down; add a teacupful of cold
water, and bake till tender. Let stand in the dish till cold, then take
up the pieces in a vegetable dish, and poor over them what juice
remains. Sweet apples are good baked in this way without sugar.

BAKED PEARS.--Peel ripe pears; cut in halves, and pack in layers in
a stone ware jar. Strew a little sugar over each layer, and add a small
cupful of water, to prevent burning. Cover tightly, and bake three or
four hours in a well-heated oven. Let them get very cold, and serve
with sweet cream.

BAKED