Why is it that housekeepers, the land over, with excellent reputations
as "good managers," see in an apple only three possibilities, to wit:
apple pie, apple sauce and baked apples, when by the aid of a
vegetable spoon, such as is used for preparing Parisienne potatoes,
the apples may be scooped out into balls, cooked in a syrup flavored
with vanilla, served hot with a sprinkling of finely chopped
pistachios over all, and so served be worthy a place on the table of
the veriest gourmet? Hardly a whit more trouble involved, you see, or
expense, for that matter, than in the preparation of "apple sauce,"
and yet how much more appetizing and wholly satisfactory! Again, if
you want to idealize baked apples, have them peeled and cored, then
boil in a flavored syrup till tender, but firm, and with sugar and
burnt almond scattered over them set in oven to acquire a delicate
brown. Garnish when serving with bits of marmalade or jelly.