1. Put the sugar and water in the inside part of a double boiler, set over the fire, and boil gently for about five minutes. 2. Wash and pare the apple, cut it into halves, and remove the core. 3. Put the prepared fruit into the syrup, cover the dish closely, and set in the under part of the double boiler. 4. Simmer the pieces of apple until tender, turning them occasionally. 5. Lift the fruit carefully into a serving dish, then pour the syrup over it. 6. Serve hot or cold. NOTE.--One cup of sugar will make sufficient syrup for six or seven apples. METHODS OF COOKING: DETAILS BOILING 1. Definition: Boiling is a method of cooking in which the heat reaches the food through a boiling liquid. 2. Kinds of boiling: (1) Gentle boiling--temperature of 212 degrees. (2) Rapid boiling--temperature of 212 degrees. 3. Uses of rapid boiling: (1) To make much steam (2) To break up food (3) To keep small particles of food in motion. 4. Rules for boiling: (1) Put the food in a cooking dish, set over the heat, and pour in the boiling liquid to cover the food well. (2) Regulate the heat to the kind of boiling required. (3) Keep the food boiling during the entire cooking. (4) Continue the cooking until the food is tender at the centre when it is tested, or for the time required by the recipe. (5) When the food is cooked, lift it from the liquid or drain the liquid from the food. 5. Effects of boiling: (1) It makes some food soft and tender--fruit, vegetables. (2) It makes some food hard and tough--eggs, etc. (3) It breaks up food. (4) It dissolves out some of the food substance. (5) It causes some loss of flavour (in the steam). (6) It kills germs. SIMMERING 1. Definition: Simmering is a method of cooking in a liquid at a temperature of about 180 degrees. 2. Rules for simmering: (1) Use a double boiler to keep the temperature correct. (2) Put the food in liquid in the top dish, and proceed as in boiling. 3. Effects of simmering: (1) It makes some foods soft and tender--fruit and vegetables. (2) It does not make the protein of animal food (milk, eggs, and meat) hard as boiling does. (3) It dissolves out a good deal of the food substance into the cooking liquid. (4) It causes very little loss of flavour. (5) It does not break up the food. STEAMING 1. Definition: Steaming is a method of cooking in the steam from boiling liquid. 2. Rules for steaming: (1) Have the water boiling rapidly in the under part of the steamer. (2) Put the food in the upper part, cover closely, and place over the lower part.