(2) Place in _earthen_ baking dish. The remainder of the process is the same. (3) Serve in the dish in which they are baked. (4) Currant jelly, or seeded raisins may be placed in the core holes instead of sugar. _Class experiment._——Bake side by side two apples of uniform size, one with, one without, the skin. Note carefully the length of time for baking each. What difference? Why is this? It may be necessary in the school kitchen to bake in a quick oven, on account of the shortness of the class period. It does not spoil the apple to do this; but the longer process that you can use at home gives a richer color and flavor. For this experiment, one pupil may bake the apple without the skin, and the next pupil one with the skin in case there is but one apple apiece; or it may be made a class experiment with two apples. =3. Whole, stewed.= (Compote.)——This is a more difficult method than method 2, and really no better. (1) Core and pare five or six apples. (2) Dissolve 1/2 cup sugar in 1/2 pint water in a saucepan. (3) Place apples in the sirup. They should be barely covered. (4) Cover closely and keep just below the boiling point, until the apples are tender. (5) Cool slightly, remove the apples with care and place in the serving dish. Put a spoonful of jelly in each apple. (6) Boil down the sirup and pour it over the apples. (7) Chill, before serving with plain or whipped cream. =4. Apple sauces.=——In the cooking of the whole apple you have all the principles and processes of apple cooking. You can now make apple sauce of your own invention, and need no printed directions. Answer these questions before you begin work. After you have made the sauce, record the work exactly in your notebook. If you want the slices of apple to remain whole, will the method be like 1, 2, or 3? If you wish a smooth sauce, what utensil will you need? How will you determine the amount of sugar required? If you are very fond of sugar, your taste may not be the safest guide. _Practical home work._——If you can secure a very slow oven, say a coal oven at night, or a gas oven with a low flame, make an apple sauce in an earthenware pot, as heavy as a bean pot, closely covered, leaving the pot in the oven from six to eight hours. This process is satisfactory in a fireless cooker where a hot stone or iron is used. Remember that water keeps down temperature, and also that it evaporates steadily even in a slow oven. How much water will you put over the apples when the process begins? If you have never cooked apples in this way you will be surprised at the color and flavor. * * * * * _Some other fruits._——_Pears_ and _quinces_ develop pleasing flavors when baked. Cook the quinces sliced, as suggested for the apples, in the bean pot, using a little molasses for sweetening and you will have the delicious old-time “molasses quince.”