Core eight apples, arrange in baking dish, fill cavities with butter and sugar. Bake until tender, basting with sugar and water. When done, arrange in serving dish; sprinkle with granulated sugar.
Remove the cores from good sized apples, fill with jam and bits of butter. Place slices of stale bread in a baking dish and put an apple on each slice. Pour scalded milk, slightly sweetened, over the bread and bake in the oven until apples are soft.
Pare and core large tart apples, fill the centers with mince meat, place them in a baking pan and sprinkle with sugar. Pour in a little boiling water and bake half an hour, basting often. Serve hot with hard sauce.
2 cupfuls flour.
1 teaspoonful salt.
2 tablespoonfuls lard.
1/4 cupful sugar.
2 tablespoonfuls butter.
1/4 cupful water teaspoonful baking powder.
8 apples cored.
Cinnamon and nutmeg.
Sift flour, baking powder and salt. Work in lard and butter. When well mixed, add water. Cut paste in eight rounds, place apples in center of rounds, fill cavity with sugar and flavoring. Draw paste around apple, place in baking pan rough side down. Bake forty-five minutes. Serve with Lemon Sauce or cream.
Mix cornstarch with sugar. Add boiling water and cook twenty minutes. Add flavoring and butter. Serve hot.
2 teaspoonfuls cornstarch 2 cupfuls water 1 1/2 tablespoonfuls butter.
1 cupful sugar grated rind and juice of a lemon.
Make a rich baking powder biscuit dough, roll thin and cut into six-inch squares. Into the center of each place three or four thin slices of apples and fold the dough around them forming a ball. Arrange in a deep baking dish and over them pour a syrup made by boiling for five minutes one cupful of granulated sugar with one-half cupful of water. Bake in a slow oven and serve hot with whipped cream.
Butter a quart baking dish, fill with peeled and quartered apples, dust lightly with cinnamon. Pour in one cupful of maple syrup, cover and bake in slow oven until fruit is tender. Serve with cream.