Core and pare nice large perfect apples. Place in the core space sugar
with a little grated lemon or orange rind. Sprinkle outside of apples
with sugar and turn a little lemon juice over for “Lemon Apples” or
“Orange Apples.” Bake until just tender, with or without a little water.
Use citron, cocoanut, raisins or nuts with sugar for other varieties.
Fill core space with jelly for “Jelly Apples.” Serve plain or with nut
cream or whipped dairy cream, or with cocoanut or custard sauce or with
wafers or nuts for dessert, at a meal without vegetables, especially
starchy vegetables.
Lemon and jelly apples make suitable accompaniments to meat dishes.