Take a dozen fine large juicy apples, and pare and core them; but
do not cut them in pieces. Put them side by side into a large
baking-pan, and fill up with brown sugar the holes from whence you
have extracted the cores. Pour into each a little lemon-juice, or
a few drops of essence of lemon, and stick in every one a long
piece of lemon-peel evenly cut. Into the bottom of the pan put a
very little water, just enough to prevent the apples from burning.
Bake them about an hour, or till they are tender all through, but
not till they break. When, done, set them away to get cold.
If closely covered they will keep, two days. They may be eaten at
tea with cream. Or at dinner with a boiled custard poured over
them. Or you may cover them with, sweetened cream flavored with a
little essence of lemon, and whipped to a froth. Heap the froth
over every apple so as to conceal them entirely.