APPLES, of which there are at least a thousand varieties, are probably the best known of the non-tropical fruits. Some apples mature early in the summer, while others do not ripen until late in the fall.

The late apples can be kept during the entire winter if they are properly stored, but the summer varieties must generally be used immediately, as they do not have good keeping qualities. In each locality in which apples are grown, a few varieties seem to be especially popular and are used to the exclusion of others.

Some apples are good for one purpose and some for another. For instance, many that are excellent if eaten raw are not good for cooking purposes, and others that cook well are not suitable for eating.

It is therefore a good idea for the housewife to become familiar with the varieties of apples raised in her community and to learn the use to which each kind can be put to advantage.

Apples of all kinds may be prepared in a large variety of ways. They are much used for sauce, pie, and numerous desserts, as well as for jelly and, with various fruit mixtures, for jams and preserves. The juice of apples, which upon being extracted is known as cider, is used in a number of ways, but its most important use is in the manufacture of vinegar.

APPLE SAUCE.

When apple sauce is to be made, apples that are somewhat sour and that will cook soft easily should be selected.

This is a dessert that can be made all during the winter when it is often difficult to obtain other fruits fresh. It is usually served when roast pork is the main dish of a meal, but is just as appetizing when served with other foods.

Here a simple recipe, sufficient to serve six:

You should have:

10 medium-sized apples

1/2 c. water

1 c. sugar

Wash the apples, cut them in quarters, remove the cores, and, if desired, peel them. Put them into a saucepan, add the water, and allow them to cook until they are very soft. If the apples are inclined to be

dry, a little more water may be necessary.

When done, force them through a colander or a sieve, add the sugar to the pulp, and return to the stove. Cook until the sugar is completely dissolved and, if necessary, until the apple sauce is slightly thickened, stirring frequently to prevent scorching. Remove from the heat, and season with lemon peel cut fine, cinnamon, or nutmeg.

If there are apples in supply that do not cook well for apple sauce, they may be peeled, quartered, and cored, and cooked with the sugar and water. Then, instead of being forced through a sieve, they should be allowed to remain in pieces in the sirup.

A pleasing change in the way of an apple dessert may be had by making porcupine apples.

PORCUPINE APPLES

(Sufficient to Serve Six)

6 large apples

1 c. sugar

1 c. water

2 doz. almonds

Currant jelly

Wash, core, and pare the apples. Make a sirup by bringing the sugar and water to the boiling point. Put the apples into the sirup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely in the sirup, but when they are

still hard remove them and continue to boil the sirup down.

Set the apples in a shallow pan, stick the almonds, which should be blanched, into them so that they will project like porcupine quills, sprinkle them with sugar, and bake in the oven until they are soft and the almonds slightly brown.

Remove from the oven, fill the center of each with currant jelly, pour the juice over them, and serve.