Cut apples in quarters and immediately put in saucepan and pour over them boiling water just to cover.
Put on lid and boil quickly until tender. Sprinkle sugar over them to taste. But never stir the apples at any time. When sugar is on leave the lid off, let cook about five minutes longer, never stirring.
Cinnamon Apples
| 3 cups sugar—pinch salt 2½ cups water 1 cup cinnamon drops 8 apples |
Make a syrup of water and sugar. Put in cinnamon drops. Pare and core apples. Place in syrup and boil until tender, do not allow to break.
Take out when tender and place in a dish or if you wish in individual dishes. Pour over syrup, and allow to cool. When cold pour whipped cream on top of each and a cherry on top of cream.
Fire Apples
Select bright red apples, cut off the tops and with a knife remove the meat, leaving only sufficient wall to hold apple in shape. Make a filling of the following:
To six apples allow about twelve tablespoons of very dry cooked rice, six tablespoons cracker crumbs, six tablespoons chopped apples, six tablespoons sugar, six tablespoons seeded raisins, six tablespoons chopped almonds.