No. 13. STUFFED APPLES
Cut the blossom end off good cooking apples; scoop out the center and fill with pecan meats; add two teaspoons of sugar and one teaspoon of brandy to each apple; bake with a little water in the pan till tender, but not out of shape; just before serving press into each apple 3 or 4 pecan nuts.
No. 14. BAKED APPLES WITH OATMEAL
Core apples; fill space from which the core was taken with cooked oatmeal; stand apples in a baking dish, sprinkle with sugar and add ½ cup of water; bake in a moderate oven till soft; serve with cream.
No. 15. APPLE DUMPLINGS
Take large baker's buns, slice off the outer crust and cut so as to make a cap; brash over with melted butter and place in the oven to dry and brown; bake medium size apples from which the cores have been removed and the center filled with butter and sugar; place apples in prepared buns and serve with whipped cream.
No. 16. APPLE CORNMEAL PUDDING
Pare, core and slice thin 12 medium sized apples; to one quart of sweet milk add 1 quart of cornmeal, 1 teaspoon of salt, 4 tablespoons chopped suet, 1 cup molasses, 1 teaspoon of soda dissolved in the molasses and the sliced apples; stir well and put into a deep, well-buttered mold; steam 4 hours and serve hot with good pudding sauce.
No. 17. BREAD AND BUTTER APPLE PUDDING
Cover the bottom of a shallow, well-battered pudding dish with apple sauce; butter slices of stale bread, cut into diamond shaped pieces and place as close together as possible over apple sauce, buttered side up; sprinkle with sugar and a few drops of vanilla; bake in a moderate oven and serve hot with cream.
No. 18. BAKED APPLES
Core as many tart apples as you want to bake; place in a baking dish and fill centers with sugar and cinnamon, allowing ½ cup of sugar and ½ teaspoon of cinnamon to 8 apples; cover the bottom of the dish with boiling water, bake in a hot oven till soft, basting often with the syrup in the dish; serve hot or cold with cream.
No. 19. APPLE BUTTER CANAPES
Cut thick slices of brown bread, cut out round pieces with a biscuit cutter; spread each piece with apple batter; in the center place an English walnut meat and arrange a border of chopped nuts around the edge; serve with cheese cubes.
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