Ingredients. - Twelve apples, two whites of eggs, castor sugar, jam or jelly.

Method. - Pare and core the apples, keeping them whole; roll up an apple-paring tightly, and place it in the center of each apple. Brush over with whites of eggs, and put aside until it dries; then re-coat, sprinkle with castor sugar, put the apples into a pie-dish, cover with a greased paper and bake in a slow oven until tender. Be careful not to over-cook or they may break. When done, remove the apple-paring and fill the cavity with blackberry or black currant jelly, blackberry or raspberry jam, or whatever may be preferred; a small piece of butter and some brown sugar is liked by many.

Baked Apples

Procure sour apples, wipe and core. Score right round faintly with a sharp knife and put in a baking-dish filling cavities from whence core was removed with sugar and one drop of lemon juice. Allow one-half cupful of sugar and one-fourth teaspoonful of cinnamon or nutmeg to eight apples. If nutmeg is used, a few drops of lemon juice and few gratings from rind of lemon to each apple is an improvement. Slightly cover bottom of dish with boiling water, and bake in a hot oven until soft, basting often with syrup in dish. Serve hot or cold with cream. Many prefer to pare apples before baking. When this is done, core before paring, that fruit may keep in shape.

Baked Sweet Apples

Wipe, core, and score eight sweet apples. Put in a baking-dish, and fill cavities with sugar. Add two-thirds cupful boiling water. Cover, and bake three hours in a slow oven, adding more water if necessary.