Roll rich pie crust thin as for pies. Cut into rounds, pinch up the edge half an inch high and place in muffin rings. Put into each one a tablespoonful of apple sauce and bake in a hot oven for twenty minutes. Beat the white of an egg to a stiff froth and add two tablespoonfuls of sugar. Drop a spoonful on the top of each and brown quickly in a hot oven.
=Baked Apples, No. 1=
Take good, sour apples; greenings are best. Scoop out the cores, wash and place in a baking-pan. Fill the hole with sugar, and a tablespoonful for each apple besides. Pour over these a generous supply of cold water. Bake in a hot oven, until light and fluffy. These make a delicious dessert, if served with cream.
=Baked Apples, No. 2=
Wash, core and quarter sour apples. Put them into an earthen crock. Cover with cold water adding a cup and a half of sugar to six apples, or sweeten to taste. Bake three or four hours, until they are a dark amber color.
=Baked Sweet Apples=
Wash clean, fair, sweet apples. Put these into a baking-pan, with a little cold water and a half-cup of molasses, if four to six apples are used. Bake slowly until you can stick a fork through them. Years ago, people ate these, with crackers and milk. Baked apples and milk was a favorite dish.
=Baked Apple Dumplings=
Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on a tiny bit of sugar and nutmeg, turn edges of crust over the apple and press together. Bake in a hot oven for twenty minutes. Serve hot with cold sauce.
=Fried Apples=