Canned Baked Apples

Fill a large pudding dish with sour apples, pared, cored and quartered. Sprinkle with 1/2 cup sugar for each qt apples and add a sprinkle of cinnamon if liked. Pour in about 1 cup water, cover closely and bake several hours in a moderate oven, or until the apples turn red. Fill at once into hot fruit cans and seal air tight.- [I. A. S., Me.

Candied Apples

Preserve the apples in the usual way, usin? 1 lb sugar to 1 lb fruit. When the apples are done and just before removing the kettle from the fire, dissolve 1 tablesp cream of tartar (more or less according to the quantity of apples used) in a little water and add this to the preserved fruit, stirring gently. Pour the fruit into jars, let stand about 10 days or 2 weeks, then drain the fruit from the syrup and spread on platters and let dry in a cool room, first dipping each piece of fruit in granulated sugar. This is a fine substitute for citron in cakes or puddings.-[L. E. M., Mich.

Pickled Apples

Boil together 1 qt vinegar and 6 cups brown sugar. When it has come to a boil, skim and add 1 teasp each cloves, cinnamon and allspice, then fill the boiling spiced syrup full with sweet apples that have been washed and wiped dry, cut in halves and the cores removed. Do not pare the apples. Let boil until soft but not soft enough to break. Can and seal air tight. Give the cans a little shake, once in a while, when filling them, so the contents will settle down and the air bubbles break. Be sure to fill the cans overflowing full. - [M. P., N. H.

Spiced Crabapples

Thoroughly heat 1 pt vinegar and 4 lbs sugar, then add 6 lbs crabapples, chopped fine, 2 lbs raisins, seeded and chopped, the grated rind and juice of 2 lemons, 1 teasp cloves and 2 teasp cinnamon. Cook slowly until the apples are done. Oan and seal.-[Mrs. F. D. D., N. Y.