The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

core by cutting from both stem and blossom end downward to the center, just below the core. After coring, throw enough quarters into the kettle (granite, porcelain or aluminum) to about cover the bottom, and turn the quarters core side down. Then arrange another layer in the same way and continue until all are in. Pour boiling water over to half cover the apples (more or less according to the juiciness of the apples), cover kettle and set over hot fire. Cook without removing cover until apples are perfectly tender; remove from fire at once, stir in a little sugar if desired and a trifle of salt. This method gives a nice white well cooked sauce with a fresh apple taste. Placing the apples as directed causes them to cook tender quickly and evenly. The salt improves the flavor unless too much is used. STRAINED APPLE SAUCE When apples are small or knotty, cook without paring, rub through colander and add a little sugar. BAKED APPLE SAUCE Place quartered apples in pudding dish as for apple sauce. Sprinkle delicately with sugar between the layers and over the top. Pour water in at the side of the dish so as to leave the sugar on the top. Cover and bake for several hours until the apples assume a rich red color. BAKED QUARTERS OF APPLES Wash, quarter and core but do not pare apples; lay cut side down in pudding dish, pour very little if any water over, cover close, bake until tender. Remove cover and dry out well. Eat from the fingers, rejecting the skins, or scrape the pulp from the skin with a teaspoon. The skin imparts such richness and flavor to the pulp that it seems to have been sweetened with sugar. BAKED APPLES To the natural taste, the apple is best just washed, put into a baking pan with little if any water (depending upon the juiciness of the apple), covered at first and baked until tender and dry. Some prefer to have the apples cored with ½-1 teaspn. of sugar (brown sugar sometimes) placed in the