Core apples, fill the space from which the core was taken with the oatmeal porridge left over from breakfast. Stand the apples in a baking dish, sprinkle them with flour, 1 tablespoon sugar; add to the pan a half cup of water, and bake until the apples are tender. Serve with cream, using a little more oatmeal as a garnish. These are exceedingly nice for breakfast, or serve as a lunch to school children who come home after the family lunch is over. Baked sour, apples, apple sauce and apple jelly are delicious, eaten with the oatmeal. They should be served with the mush and the cream and sugar, poured over them whole. They give the acid flavor craved by so many in the morning. - Mrs. Joseph Dunlap, Bart-lett, Ill.