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Classic
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page 139
BAKED QUINCES.
Wash and core ripe quinces, fill with sugar, and bake in baking-dish with a
little water.
MOCK STRAWBERRIES.
Cut ripe peaches and choice well-flavored apples, in proportion of three peaches
to one apple, into quarters about the size of a strawberry, place in alternate
layers, sprinkle the top thickly with sugar, and add pounded ice; let stand
about two hours, mix peaches and apples thoroughly, let stand an hour longer,
and serve.--Miss C. B., Newburyport, Mass.
SNOW FLAKES.
Grate a large cocoa-nut into a glass dish, and serve with cream, preserves,
jellies, or jams.
BAKED SWEET APPLES.
The most elaborate combination of the most skillful cook, can not surpass simple
sweet apples, properly baked. They are wonderfully rich and luscious. The best
is the "Pound Sweeting," but the "Geere Sweet," well known in Ohio, is almost
equal to it. Never core sweet apples; wash them, set in oven in baking-pan with
a little water in it, and bake slowly for several hours. When done, they are of
a rich, dark-brown color. If taken out too soon they are insipid.
BAKED SOUR APPLES.
Quarter and core tart apples without paring, put into baking-dish, sprinkle with
sugar and bits of butter, add a little water, and bake until tender. The
proportion is a gill of sugar, and butter the size of half an egg, to three
pints of apples, and a gill and a half of water.
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