4 red, sweet apples, Cinnamon and Spring water.

Core the apples, and grate 2 or 3 of them. Pure‚ the grated apples with some spring water in a mixer. Cut the remaining apples into little cubes and place in a bowl or plate. Pour the apple-pure‚ over the cubes, add some cinnamon and serve.

Take sweet, ripe apples, oranges, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas. Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition. ...

1 envelope of unflavored gelatin (1 Tbsp.)

1 cup Rome or Fuji apple, unpaired, diced

1/2 cup red grapes, halved and seeded

1 1/2 cups apple juice

1/4 cup chopped celery

and 1/4 cup water

Soften 1 envelope of unflavored gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly, until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into 3-cup mold. Chill until set. ...

Take fine ripe pippin or bellflower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a pound of loafsugar. Put the apples into a stew-pan with just water enough to cover them, and let them boil slowly for about half an hour. They must be only parboiled. Then strain the apple water over the sugar into a preserving kettle, and when the sugar is melted put it on the fire with the yellow rind of some lemons pared thin, allowing four lemons lo a dozen apples. Boil the syrup till clear and thick, skimming; it carefully; then put in the apples, and after they have boiled slowly a quarter of an hour, add the juice of the lemons. Let it boil about fifteen minutes longer, or till the apples are tender and clear, but not till they break. When they are cold, put them into jars, and covering them ...

Take a dozen green tart apples, core and slice them, put into a saucepan with just enough water to cover them, cover the saucepan closely, and stew the apples until they are tender and clear; then take them out, put them into a deep dish and cover them; add to the juice in the saucepan a cupful of loaf sugar for every twelve apples, and boil it half an hour, adding to the syrup a pinch of mace and a dozen whole cloves just ten minutes before taking from the fire; pour ...

Pare your Apples and cut them in thin round slices, then fry them in good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinnamon, Ginger, Sugar, with a little Rose-water, beat all these together, and pour it upon your Apples and fry it.

1 lb. of apples, 2 oz. of butter, ground cinnamon and sugar to taste. Pare, core, and slice the apples; heat the butter in a frying-pan, when it boils turn in the apples and fry them until cooked; sprinkle with sugar and cinnamon, and serve on buttered toast.

5 apples

5 tablespoonfuls sugar

Water

1 lemon

Whole cloves

Take a dozen fine large juicy apples, and pare and core them; but do not cut them in pieces. Put them side-by-side into a large baking-pan, and fill up with brown sugar the holes from whence you have extracted the cores. Pour into each a little lemon-juice, or a few drops of essence of lemon, and stick in every one a long piece of lemon-peel evenly cut. Into the bottom of the pan put a very little water, just enough to prevent the apples from burning. Bake them about an hour, or till they are tender all through, but not till they break. When, done, set them away to get cold. If closely covered they will keep, two days. They may be eaten at tea with cream. Or at dinner with boiled custard poured over them. Or you may cover them with, sweetened cream flavored with a little essence of lemon, and whipped to a froth. Heap the froth over every apple so as to conceal them entirely. ...

5 apples

2/3 cupful brown sugar

1/2 cupful water

3/4 cupful milk

1/2 tablespoonful cornstarch

1/8 teaspoonful salt

1/2 to 1 tablespoonful butter

1/2 teaspoonful vanilla

Wash the apples, and cut them into quarters, pare and core them. Into a saucepan put the sugar and water, and heat. When the syrup boils, add the apples. Cover and boil gently until the apples are tender. Remove the apples from the syrup with a skimmer or a wire eggbeater, placing the fruit in sherbet glasses or other suitable dishes for serving. In another pan, mix the milk and cornstarch thoroughly. Stir and cook until the mixture reaches the boiling point, then add it to the syrup in which the apples were cooked. Boil for a few minutes. Add the salt, butter, and vanilla. Stir these into the mixture, then pour the sauce over the apples. Serve Butterscotch Apples hot or cold for a dessert. ...