Cook peeled, cored, and quartered apples until soft in thin syrup to cover, seasoning with spice. Drain, arrange in a serving-dish, and reduce the syrup half by rapid boiling. Pour over the apples, cool, and at serving-time cover with whipped cream sweetened and flavored to taste. Other fruits may be used in the same way.
BAKED BANANAS
Melt three tablespoonfuls of butter with three of lemon-juice and six of sugar. Peel six bananas and lay in a shallow buttered pan, far apart. Bake for half an hour, basting with the mixture in the bowl, and serve hot.
BAKED PEACHES
Peel large peaches, stick a few blanched almonds into each one, sprinkle with sugar, add a cup of water and bake, basting with the syrup. Serve very cold with the syrup poured over.
BAKED PEARS
Put a quart of peeled, cored, and quartered pears into an earthen baking-dish with half a cupful of sugar and a cupful of water. Cover tightly and bake for several hours in a moderate oven. Take up the pears, reduce the syrup by rapid boiling, pour over, chill, and serve with cream.
BAKED QUINCES
Peel and core four or five quinces and put a bit of butter into the core of each. Sprinkle with sugar, pour in a cupful of water, cover and bake for two hours, basting occasionally. Serve cold with sugar and cream.