CITRON APPLES.--Select a few tart apples of the same degree of hardness, and remove the cores. Unless the skins are very tender, it is better to pare them. Fill the cavities with sugar, first placing in each apple a few bits of chopped citron. If the skins have been removed, place the stuffed apples on a flat earthen dish with a tablespoonful of water on the bottom; cover closely, and bake till perfectly tender, but not till they have fallen to pieces. If the skins are left on, they may be baked without covering. When cold, serve in separate dishes, with or without a spoonful or two of whipped cream on each apple. LEMON APPLES.--Prepare tart apples the same as for citron apples. Fill the cavities made by removing the cores with a mixture of grated lemon and sugar, squeeze a few drops of lemon juice over each apple, and bake. Serve with or without whipped cream. BAKED PEARS.--Hard pears make an excellent dessert when baked. Pare, halve, remove seeds, and place in a shallow earthen dish, with a cup of water to each two quarts of fruit. If the pears are sour, a little sugar may be added. Bake, closely covered, in a moderate oven until tender. Serve with sugar and cream. Tart pears are the best for baking, as the sweet varieties are often tasteless. BAKED QUINCES.--Pare and remove the cores. Fill the cavities with sugar, put in a shallow earthen dish, and add water to cover the bottom; bake till soft, basting often with the syrup. If the syrup dries out before the fruit is perfectly tender, add a little more hot water. PIPPINS AND QUINCE.--Pare and quarter nice golden pippins, and cook in boiling water until reduced to a jelly. Add two or three quinces sliced, and simmer slowly in the jelly until the quince is tender. Add sugar to taste. Serve cold. BAKED APPLE SAUCE.--Pare, core, and quarter apples to fill an earthen crock or deep pudding dish, taking care to use apples of the same degree of hardness, and pieces of the same size. For two quarts of fruit thus prepared, add a cup of water, and if the apples are sour, a cup of sugar. Cover closely, and bake in a moderate oven several hours, or until of a dark red color. Sweet apples and quinces in the proportion of two parts of apple to one of quince, baked in this way, are also good. Cut the apples into quarters, but slice the quinces much thinner, as they are more difficult to cook. Put a layer of quince on the bottom of the dish, alternating with a layer of apple, until the dish is full. Add cold water to half cover the fruit, and stew in the oven well covered, without stirring, until tender. Pears may be cooked in a similar way, and both apples and pears thus cooked may be canned while hot and kept for a long period. BAKED APPLE SAUCE NO. 2.--Prepare nice tart apples as for No. 1. Bake, with a small quantity of water, in a covered pudding dish, in a moderate oven, until soft. Mash with a spoon, add sugar, and when cold, a little grated orange rind.