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Show . Baked Apples With Variations BY BERTHA E. SHAPLEIGH Cooking Authority for NEA Service and Columbia University. Eight apples, 'i cup sugar, 1 teaspoon cinnamon. -1 tablespoons melted i butter. Pare and core apples; dip each apple in the melted butter and place I in baking dish. Cover with the sugar mixed with the cinnamon and remainder re-mainder of butter. Add one-half cup cold water and bake until applesnre 'soft, but have not lost their shape. Apples prepared as above, with the cavities stuffed With dates, cut In small pieces, or seedless raisins an1 enjoyed occasionally. In place of sugar and cinnamon stutf cavities with iiiarshmallows cut in pieces. (Cut this out and paste it in your cook book) |