Peel and core several good cooking apples, and fill the hollow centres with lemon sugar (see [p. 164]). Put a little water in the bottom of a shallow tin. Set the apples in it close together. Bake in a quick oven, basting often with the syrup formed by the water and sugar.
Baked Bananas
Skin several bananas and cut them lengthways in half. Place on a tin. Sprinkle well with sugar, and put several small lumps of butter on them. Bake twenty minutes in a moderate oven, basting occasionally and adding a very little hot water if there is not sufficient juice with which to baste.
Flaming Peaches
Peel several peaches, which should not be too ripe. Let them simmer for five minutes in sweetened boiling water. Take them out and drain them. Sprinkle with sugar. Pour sufficient lighted kirsch-wasser over the peaches. The peaches must be kept very hot.
Grated Pine-Apple
Grate some pine-apple coarsely. To each pound of fruit add one pound of sugar. Put into a large jar and stir occasionally. After twenty-four hours put into glass jars and cover. This will keep for months.
Miroton
4 pears
1 table-spoon flour
1 table-spoon butter
1 wine-glass white wine
Powdered sugar
Pare and core the pears. Cut into quarters, let them simmer for half an hour in a little water and sugar. Melt the butter in a sauce-pan. Add the flour. Work till perfectly smooth. Add the wine, and when hot, the pears and juice. Simmer again for half an hour. Lay the pears on rounds of fried bread. Strain the juice over them and serve hot.