APPLE SECRETS

apple. Set the apples in place in the baking dish. Fill
the hole with sugar. Add a dot of butter. A little spice
may be added if desired. Surround the apples with
boiling water. Bake in a moderate oven, basting fre-
quently.

Blushing Apples

8 to 10 O K Apples 1 cup water
%4 cup sugar

Make a syrup by boiling the sugar and water. Select
red apples. Wash and core, but do not peel. Add
enough apples to cover the bottom of the saucepan.
Cover with a tight-fitting lid. Cook slowly and turn
the apples occasionally. Watch carefully so that the
apples do not get overcooked. Remove the apples to a
serving dish. Add the remainder of the apples to the
syrup and cook in the same way. Pour the syrup over
the apples. It will have taken up some of the pink color
of the apple skins. The peelings may be removed, if
desired.

Stuffed Baked Apples

Choose eight red O K Apples. (Wageners are de-
licious.) See that the apples are of uniform size. Without
breaking through the skin, scoop out the core from the
stem end, leaving a cavity in apple. Fill the cavity with
raisins and broken walnut meats.

Pour over the apples one cup sugar and add one cup
water to the pan. Bake slowly in the-
oven, so that the apples will stay whole.
When the apples are cooked, remove
them from the pan. Return the pan with
the syrup to the top of the stove. Boil
down to a light jelly. With a spoon,
place it over the top of the apples. These
apples may be served hot or cold.

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