what to do with
the windfalls. The apples come down on some days by the bushel, and it
is impossible to use them all up for apple pie, puddings, or jelly. An
excellent way to keep them for winter use is to dry them. It gives a
little trouble, but one is well repaid for it, for the home-dried
apples are superior in flavour to any bought apple-rings or pippins.
Peel your apples, cut away the cores and all the worm-eaten parts--for
nearly the whole of the windfalls are more or less worm-eaten. The
good parts cut into thin pieces, spread them on large sheets of paper
in the sun. In the evening (before the dew falls), they should be
taken indoors and spread on tins (but with paper underneath), on the
cool kitchen stove, and if the oven is only just warm, placed in the
oven well spread out; of course they require frequent turning about,
both in the sun and on the stove. Next day they may again be spread in
the sun, and will probably be quite dry in the course of the day.
Should the weather be rainy, the apples must be dried indoors only,
and extra care must then be taken that they are neither scorched nor
cooked on the stove. Whilst cooking is going on they will dry nicely
on sheets of paper on the plate-rack. When the apples are quite dry,
which is when the outside is not moist at all, fill them into brown
paper bags and hang them up in an airy, dry place. The apples will be
found delicious in flavour when stewed, and most acceptable when fresh
fruit is scarce. I have dried several bushels of apples in this way
every year.

APPLE DUMPLINGS.

Core as many apples as may be required. Fill the holes with a mixture
of sugar and cinnamon; make a paste for a short crust, roll it out,
and wrap each apple in it. Bake the dumplings about 30 or 40 minutes
in the oven, or boil them the same time in plenty of water, placing
the dumplings in the water when it boils fast. Serve with cream or
sweet white sauce.

APPLE FOOL.

2 lbs. of apples, 1/2 lb. of dates, 3/4 pint of milk, 1/4 pint of
cream, 6 cloves tied in muslin, and a little sugar. Pare, core, and
cut up the apples, stone the dates, and gently stew the fruit with a
teacupful of water and the cloves until quite tender; when
sufficiently cooked, remove the cloves, and rub the fruit through a
sieve; gradually mix in the milk, which should be boiling, then the
cream; serve cold with sponge-cake fingers.

APPLE FRITTERS.

3 good juicy cooking apples, 3 eggs, 6 oz. of All