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 small 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. Place 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 starts 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. Place 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 place 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 place 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, place them into jars, and covering them
Mouth-Watering Apple Recipes closely, let them set a week. At the end of that time give them another boil in the same syrup; apples being more hard to keep than any other fruit.

Take a dozen green tart apples, core and slice them, place 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, place 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
Scalding hot over the apples and set them in a cold place; eat ice cold with cream or boiled custard.

Pare your Apples and cut them in thin round slices, then fry them in excellent sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinnamon, Ginger, Sugar, with a small 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

Mouth-Watering Apple Recipes
Wash and core the apples. They may be pared if desired. Stick 2 or 3 whole cloves in each apple.
Place the apples in a baking-dish, place 1 tablespoonful of sugar in the cavity of each apple, and a slice of lemon on the top. Add enough water to cover the bottom of the baking-dish. Cover, bake at 400 degrees F. until soft. Serve cold. If the apples are very sour, more sugar should be used.

Take a dozen fine large juicy apples, and pare and core them; but do not cut them in pieces. Place 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 small 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 place a very small 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 small essence of lemon, and whipped to a froth. Heap the froth over every apple so as to hide 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 place 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.