=Baked Apples, No. 2=

Wash, core and quarter sour apples. Put them into an earthen crock.
Cover with cold water adding a cup and a half of sugar to six apples,
or sweeten to taste. Bake three or four hours, until they are a dark
amber color.



=Baked Sweet Apples=

Wash clean, fair, sweet apples. Put these into a baking-pan, with a
little cold water and a half-cup of molasses, if four to six apples are
used. Bake slowly until you can stick a fork through them. Years ago,
people ate these, with crackers and milk. Baked apples and milk was a
favorite dish.



=Baked Apple Dumplings=

Take rich pie crust, roll thin as for pie and cut into rounds as large
as a tea plate. Pare and slice fine, one small apple for each dumpling.
Lay the apple on the crust, sprinkle on a tiny bit of sugar and nutmeg,
turn edges of crust over the apple and press together. Bake in a hot
oven for twenty minutes. Serve hot with cold sauce.



=Fried Apples=