(5) Nutmeg or cinnamon may be mixed with the sugar if the apples are flat in taste.
(6) Cover the pan, and bake in a moderate oven, until the apples are tender. The length of time depends upon the quality of the apple. (See class experiment.)
Half apples.—This is a modification of (1).
Cut the apples in two crosswise, and proceed as with the whole apple.
2. Whole apples baked, without skin.—A good method when skins are tough.
(1) Remove core and pare.
(2) Place in earthen baking dish. The remainder of the process is the same.
(3) Serve in the dish in which they are baked.
(4) Currant jelly, or seeded raisins may be placed in the core holes instead of sugar.