BAKED APPLES.
Wash, and core sour apples. Place them in earthen or granite dish and fill the center of each apple with sugar. Measure one tablespoonful of water for each apple and pour around the apples (not over, as you should not disturb the sugar in apple centers). Bake until tender, remove apples to the dish in which they will be served at table. Strain the juice, add one third cupful of sugar. Cook five minutes, and pour it over the apples, let cool, and serve with cream.
APPLE FRITTERS.
Core, pare, and cut apple into slices one fourth inch thick, sprinkle with sugar and cinnamon or nutmeg, and set them aside while making batter.
Beat the yolks of two eggs, add one tablespoonful sugar, one half cupful of sweet milk, and enough flour to make it almost a drop batter. Melt one tablespoonful of butter and add to mixture. Beat in the well whipped whites of two eggs. Dip each slice of apple into the batter, see that it is well covered and quickly drop into a kettle in which is sufficient hot cocoa butter or vegetable oil to float it; fry until the apple is soft, and the fritter a light brown on both sides. Drain, trim, and sprinkle with pulverized sugar. Serve hot.
APPLE DUMPLINGS BAKED.
Select moderate sized, tart apples; pare, core, and steam until tender, not soft; have ready a plain pie crust rolled thin in pieces size of small pie plate. Place one apple on each piece of crust, fill the core with sugar, spice to taste and add teaspoonful of hot water to sugar. Wrap crust about the apple pinching it together, place in hot oven and bake until crust is well cooked; serve hot with hard sauce.
APPLE SLUMP.
Cut apples as for pies and fill a rich undercrust of a good thickness; cover with a thick topcrust and bake in a slow oven for about an hour; when baked remove the top crust, add sugar and spice, and butter half the size of an egg, mix with the apple; then remove part of the apple. Place the top crust in an inverted way upon what remains, and the apple that has been taken out on top of that. Should be eaten hot.