Apples Baked Whole
Never bake apples without paring and coring. They will be found nearly all skin and core, and are troublesome and inconvenient to eat. Have fine large apples; take off a thin paring, and extract the core with a tin corer. Fill up the holes with brown sugar. Place the apples, side by side, in a square tin pan, set them in an oven, and bake them till, when tried with a fork, you find them soft all through. Send them to table warm, but not burning hot. If you have country cream to eat with them, so much the better.