Take a dozen large apples, as nearly of a size as possible. Peel very thinly, and remove the cores with an apple-corer. Roll the apples in well-beaten egg and then in plenty of centrifugal sugar. (Add a few drops of vanilla to the beaten egg.)

Arrange the apples neatly in a well-greased paper souffle case, put it into a bag, and bake for half an hour in a moderately hot oven (300 Fahr.). When done, fill the center of each with some sieved apricot jam. Pour a little apricot sauce round the base and serve at once.

For the sauce, place three tablespoonfuls of sieved apricot jam in a small clean stewpan. Make very hot, then stir in a little well-whipped cream, and use as directed.