Cut out the blossom end of sweet apples—Campfields or Pound Sweets—with
a sharp penknife; wash, but do not pare them; pack them in a large
pudding-dish; pour a cupful of water in the bottom, cover closely with
another dish or pan; set in a moderate oven, and steam until tender all
through. Pour the liquor over them while hot, and repeat this as they
cool. Set on the ice several hours before tea, and, when you are ready,
transfer them to a glass dish, pouring the juice over them again.
Eat with powdered sugar and cream. Apples baked in this way are more
tender and digestible, and better flavored, than those baked in an open
vessel. Campfields are particularly good.