3. STEWED APPLES.

Take hard, red apples. Wash, but do not peel or core. Put in jar with cold
water to reach half way up the apples. Cover closely and put in moderate
oven for 2 hours after it begins to simmer. At end of 1 hour, add sugar to
taste.


4. VEGETABLE STEW.

1-1/2 lbs. (when prepared and cut up) of mixed seasonable vegetables,
including, whenever possible, tomatoes, celery and spinach; one
tablespoonful of water.

Cut up the moist, juicy vegetables such as celery, spinach, onions and
tomatoes, place them with the water in a casserole, put lid on and slowly
cook for about one hour until enough juice is extracted to safely add the
rest of the cut-up vegetables. The whole should now be placed in a
slightly greater heat and simmered until the last added vegetables are
quite tender. The mixture should be stirred occasionally with a wooden
spoon.




V.--CURRIES.


I do not recommend the use of curries. Many food-reformers eschew them
altogether. But they are sometimes useful for the entertainment of