Pare and core large, juicy pippins, without cutting them to pieces; fill
the cavities with sugar, and a little lemon-juice or extract, and some
thin slices of the yellow part of the lemon-rind; put them into a pan
with a little water in the bottom; sprinkle sugar over the tops, baste
them often, and, when done, set them away to cool. Serve them with
cream, or they may be served with whipped cream, flavored with sugar
and essence of lemon, poured over so as to nearly conceal them; or serve
them with a boiled custard poured over them.
FRIAR’S OMELET (_Mrs. Treat_).
Stew six or seven good-sized apples as for apple-sauce; stir in, when
cooked and still warm, butter the size of a pigeon’s egg, and one cupful
of sugar; when cold, stir in three well-beaten eggs and a little
lemon-juice. Now put a small piece of butter into a sauté pan, and when
hot throw in a cupful of bread-crumbs; stir them over the fire until
they assume a light-brown color. Butter a mold, and sprinkle on the
bottom and sides as many of these bread-crumbs as will adhere; fill in
the apple preparation, sprinkle bread-crumbs on top, bake it for fifteen
or twenty minutes, and turn it out on a good-sized platter. It can be
eaten with or without a sweet sauce.