Baked Apples

Ingredients

• 6 large sour apples
• 1 c. sugar
• 1 c. water
• 2 thin strips lemon rind
• 8 whole cloves
• Spk. salt

Method

1. 1

   Wash the apples, pare or leave skins on, and remove cores.

2. 2

   Place in a baking dish, add 1 teaspoon of sugar in center of each apple and 1 tablespoon of water for each apple, pouring water around fruit.

3. 3

   Bake in a hot oven until soft, basting frequently.

4. 4

   Serve hot or cold with milk or cream if desired.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 13. The excerpt below is the record exactly as published.

6 large sour apples J c. sugar 1 c. water 2 thin strips lemon rind, or 8 whole cloves Spk. salt BAKED APPLES Wash the apples, pare them or leave the skins on, and remove the cores. Place them in an earthen or granite baking dish. Allow 1 ts. of sugar in center of each apple, and 1 tbs. of water for each apple, pouring water around the fruit. Bake the apples in a hot oven until they are soft, basting them fre- quently. Place the apples in a dish, and pour the juice around them. Serve them hot or cold, and with milk or cream if desired. APPLE SAUCE Wipe, quarter, pare, and core the apples. Make a sirup of sugar, water, lemon rind, and a few grains of salt, by boiling them together for seven minutes. Add enough apples to cover the bottom of the saucepan. As soon as the apples are soft, lift them out with a spoon, and place them in the serving dish. Continue until all the apples are cooked, then strain sirup over them and serve them hot or cold. Digitized by Google FRUIT 41 R£CIP£ lo. n 6 tart apples 1 c. water 1 strip lemon rind i c. sugar Spk. salt R£CIP£ II. 6 apples (pared, quartered, and cored) i c. sugar I e. water JEtECnPE 12. 1 qt. rhubarb (cut into J-inch pieces) 2 c. sugar

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