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Apple Turn-Overs, Pried or Baked. —Dried apples, 1 pt; raisins, 1 cup; cinnamon and allspice, or nutmeg, each, 1 tea-spoonful. Directions— Stew the apples and raisins together, leaving as little water as possible. Hash the apples to a pulp (but I prefer to find the raisins whole), and put in the seasoning. Make the paste and otherwise treat the same as the mince turn-overs. Of course, the apples may be used without the raisins, but they suit me better with them. These, also, may be baked as well as fried, when you choose. Other fruit, as peaches, berries, etc., may be used in the same way.
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