Required: Two pounds of cooking apples. A small pot of red-currant jelly. Two or three tablespoonfuls of lemon sponge. Castor sugar.

Core and peel the apples carefully. Roll each in castor sugar, and place them in a fireproof china dish with wells in it. Cover the apples with a piece of buttered paper, and bake them very slowly until they are quite soft, but not at all broken. Leave them on the dish. When they are quite cold, fill the centre of each with lemon sponge. Cut the jelly into neat rounds, and put one on the top of each apple to form a kind of lid. On this heap a little more lemon sponge, and serve.