Beat eggs; add sugar, flour in which baking powder has been sifted, and milk. Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one hour. Serve with [Italian Sauce].
Baked Apples No. 1.
Remove the core from eight apples of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water.
Baked Apples No. 2
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.
Apple Flame
- 8 apples
2 cups sugar
1 cup water
raspberry jam
rum or brandy
1 cup beaten cream
Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add sirup; cover and bake until apples are tender. Be careful to preserve shape of apples.
Remove from dish; boil sirup until thick; fill cavities with jam, pour sirup around them, and just before sending to table pour over them brandy or rum. Light and serve.