Apples and Jelly. Maltese Cross
Fill a baking-dish with pippins, or other tender juicy apples, pared and cored, but not sliced. Make a syrup of one cup of water, and half as much sugar; stir until the sugar is dissolved, and pour over the apples. Cover closely, and bake slowly until tender. Draw from the oven, and let the apples cool without uncovering. Pour off the syrup, and fill the hollowed centres with some bright fruit jelly.
Boil down the syrup fast, until quite thick, and, just before sending the apples to table, stir into it some rich cream sweetened very abundantly. Pass with the apples.