Baked Apples

Wash and core sour apples of uniform size. Put them into a pudding dish, fill the cores with sugar, and if more is desired put it into the bottom of the dish, not over the apples. Pour in enough boiling water to fill the dish one-fourth full. Bake them in an insulated oven for one-half to three-quarters of an hour, depending upon the size and ripeness of the apples. The stones should be heated until the paper test shows a golden brown colour.

Baked Spiced Apples

6 apples 30 cloves

2 cups water 2/3 cup sugar

6 slices lemon

Pare the apples, remove the cores and stick five whole cloves into each apple. Make a syrup of the water and sugar. Put the apples into a pudding dish, pour the syrup over them, and place a slice of lemon over the top of each. Bake them in a slow insulated oven for one hour with the stones heated until the paper test shows a light brown.

Baked Pears

Prepare and cook the pears as directed for baked sweet apples. If desired, a bit of butter the size of a bean may be put on each pear before baking.

Baked Quinces

Prepare and cook the quinces as directed in the recipe for baked sweet apples. Twice as much sugar and water will be required for quinces, and, perhaps, more time for baking. This will depend upon the size and ripeness of the fruit. It is usually cut in halves before baking.

Baked Sweet Apples

8 sweet apples

1/3 cup sugar

1 cup boiling water

Prepare the apples as for baked apples. Cook them in a slow insulated oven, for about three hours. The stones should be heated until the paper barely changes colour, as explained in the test given on page 225.