Pare and core as many apples as will be used, having them of uniform size. To a quart of water add one half cupful of sugar and the juice of half a lemon; boil the apples in this until tender, but remove them before they lose shape; drain and place them in regular order on the dish in which they are to be served. Boil the water down one half; then stir into it one tablespoonful of corn-starch or arrowroot moistened in a little water; let it cook until the starch is clear; remove from the fire; flavor with lemon, almond, kirsch, or anything preferred; let it stiffen a little; then pour it over the apples; sprinkle with sugar and place in the oven a moment to brown, or, omitting the browning, sprinkle them with green and pink sugar (see page [393]), or stick them full of split almonds.
FLAMING APPLES
Pare and core the apples; stew them in sugar and water until tender, but still firm enough to hold their shape. Remove them carefully to the serving-dish; fill the centers with apricot or raspberry jam; boil down the liquor to a thick syrup and pour it over the apples; just before serving pour over them a few spoonfuls of rum or brandy, and light it with a taper after it is on the table. Serve with fancy cakes.
BAKED APPLES
(FOR BREAKFAST)
Select apples of equal size; wash and polish them; remove the core. Place them in a baking-tin a little distance apart, and put a little water in the bottom of the pan. Bake in a moderate oven about thirty minutes; baste frequently, so they will not burn or blacken. Serve with sugar and cream.
BAKED APPLES
(FOR LUNCHEON)
Pare and core the apples; fill the centers with butter and sugar. Let them bake in a pan with a little water until tender, but still in good shape; baste frequently, letting them become only slightly colored. After removing from the oven sprinkle them with granulated sugar and a little powdered cinnamon or nutmeg.