Baked Apple Dumpling

2 cups flour.

2 tablespoons lard.

2 tablespoons butter.

½ teaspoon baking powder.

1 teaspoon salt ¼ cup sugar ¼ cup water 8 apples cored cinnamon and nutmeg.

Sift flour, baking powder and salt; work in lard and butter; when well mixed, add water. Cut paste in eight rounds, place apple in center of round, fill cavity with sugar and flavoring. Draw paste around apple; place in baking pan rough side down. Bake forty-five minutes. Serve with Lemon or Molasses Sauce.

Apple Sponge

¼ cup sugar ¼ cup milk 2 eggs.

1 cup flour.

2 teaspoons baking powder 5 sliced apples.

½ teaspoon salt.

Beat eggs; add sugar, flour in which baking powder has been sifted, and milk. Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one hour. Serve with Italian Sauce.

Baked Apples No. 1

Remove the core from eight apples of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water.

Baked Apples No. 2

Core eight apples, arrange in baking dish, fill cavities with butter and sugar, bake until tender, basting with sugar and water. When done, arrange in serving dish; sprinkle with granulated sugar.

Apple Flame

8 apples 2 cups sugar 1 cup water.

Raspberry jam.

Rum or brandy.

1 cup beaten cream.

Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add sirup; cover and bake until apples are tender. Be careful to preserve shape of apples.

Remove from dish; boil sirup until thick; fill cavities with jam, pour sirup around them, and just before sending to table pour over them brandy or rum. Light and serve.

Apple Flamingo

8 apples (red) 2 cups sugar 1 cup water 1 cup cream.

2 tablespoons lemon juice 2 tablespoons orange juice grated rind one half lemon grated rind one half orange.

Wipe apples; arrange in baking dish; add sugar and water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape.

Remove skin in a way to leave bright coloring on the apple.

Boil sirup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream.

Apple Souffle

3 cups quartered apples 2 tablespoons butter ¾ cup sugar.

3 egg yolks.

6 egg whites nutmeg and lemon juice.

Steam apples; add butter, sugar, yolks of eggs and flavoring. Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven. Serve with sugar and cream.

Scalloped Apple

1 cup sugar.

½ teaspoon cinnamon.

2 tablespoons lemon juice grated rind of one lemon ½ cup butter.

1½ cup bread crumbs from center of loaf 4 cups sliced apples ¼ teaspoon salt ½ cup water.

Arrange crumbs and apples in layers, in a buttered pudding dish, having crumbs on the top layer. Sprinkle each layer with sugar and cinnamon and dot with butter; add lemon juice, lemon rind and water, just before sprinkling on the last layer. Bake in slow oven one hour.