3 cups chopped apples 2 cups bread crumbs 1/2 cup sugar 1/4 teaspoon cinnamon.
1/4 teaspoon nutmeg.
Juice and rind of 1/2 lemon.
1/4 cup water.
2 tablespoons butter.
Mix the sugar with the spices. Arrange one-half of the crumbs in the bottom of the pan. Place one-half of the apples, one-half of the sugar and one-half of the lemon juice, also one-half of the melted butter over them, then one-fourth of the bread crumbs and the remainder of the apples, the sugar, the lemon and the melted butter. Over all this pour the water. (If apples are very juicy, omit part or all of the water.) Cover with the remaining fourth of the bread crumbs. Put in a moderate oven, cover and bake until the apples begin to get tender, then remove the cover.
6 medium sized apples 6 tablespoons honey.
6 teaspoons butter 1 cup hot water.
Pare and core the apples; place in a dripping pan and fill the center of each apple with one tablespoon of honey and one teaspoon of butter; add the cup of hot water; cover the pan and set in a rather quick oven. When the boiling point is reached reduce the heat so that the apples will cook gently. Turn the apples occasionally; a few minutes before the baking is finished remove the cover and let the apples brown slightly. Serve with or without whipped cream.
6 large apples 1 1/4 CupS sugar.
1 quart water.
1 cup cooked rolled oats.
Cook the rolled oats according to directions for Rolled Oats. Pare the apples and cook in a syrup of the water and sugar. Turn frequently. When the apples are done, fill the centers with the cooked rolled oats. Boil down the syrup until of a rather thick consistency and pour over the apples. Other left-over cereals may be used in the same way.
2 medium sized apples.
3/4 cup dates.
1 egg white.
Peel, quarter and core the apples. Seed and wash the dates. Put the apples and the dates through a food chopper or chop very finely in a chopping bowl. Beat the egg white until stiff and fold into the mixed apples and dates. Sweet, mealy apples should be used.
Wash the figs in hot water, cut off the stem and blossom ends, place in a steamer or in a colander over hot water, cover tightly and steam 20 to 30 minutes. Serve with or without cream. This is one of the most delicious ways of serving figs.
Select natural or pressed figs, remove the stems, and wash in hot water. Put in a steamer or colander over a dish of Sot water, cover closely and steam until thoroughly softened, then remove from the heat, and when cool stuff each fig with a walnut meat by making an opening in the side of the fig an*d enclosing the nut. Just before packing, sprinkle the figs with granulated sugar. Boll each fig in an oiled paper.