Select good, tart apples, wash well, and remove the core by inserting a new clothes-pin into the blow end of the apple, pressing the ends of the pin together while inserting, but letting them expand afterward; then turn the pin around, holding the apple firm; pull out the clothes-pin, and the core will come out. Fill the cavity with sugar, place in a granite pie tin, putting about 2 tablespoonfuls of water in the tin, and place in a moderately hot oven; bake until the apples are done, but not mushy. Remove from the oven, fill the cavities with the beaten white of 1 egg which has been sweetened with 1 tablespoonful of granulated sugar, place a blanched almond on the top of each, and return to the oven just long enough to cook the egg, which will require only two or three minutes. Serve hot or cold.
The Talman sweet apple is the best for baking. Select some that are about the same size, and not wormy. Wash well, leaving stem on. Put into a granite pie tin, with 2 tablespoonfuls of water, and bake in a moderately hot oven for three or four hours, until they are very soft clear through. They will then be sweet and juicy.
Select pears that are ripe and quite mellow, and of about the same size. Wash well, and remove cores with a sharp knife, cutting in from the blow end. Put in a granite basin or pie tin, with a little water added, and bake in a moderately heated oven until they are very tender, which will take from one to three hours, according to the mellowness of the pears. When thoroughly baked, set them upon the stem end, and fill the cavity where the core was removed with a meringue made of the white of 1 egg, 1 tablespoonful of sugar, and 1/2 teaspoonful of vanilla extract. Then place on the frosting two or three pine-nuts, and return to the oven for two or three minutes to set the egg. They may be served hot or cold, and are far superior to baked apples.
Select bananas that are not too ripe, strip off the peeling, and roll in an egg that has been beaten, afterward rolling in finely ground zwieback. Place them on oiled tins, and bake in the oven until nicely browned. As soon as removed from the oven, roll them in pulverized sugar, and serve hot.
Select good, fine-grained peaches; peel, cut into halves, and remove the pits. Roll in a beaten egg and cracker-crumbs, the same as the baked bananas. Bake on an oiled tin until nicely browned, and then roll in pulverized sugar.
Take six good, tart apples, pare, and slice crosswise, having the slices about one fourth of an inch thick. Dip each slice into peanut cream, and roll in finely ground or grated zwieback. Place on oiled tins, and bake in a moderately heated oven until nicely browned. If a fried appearance is desired, brush the top with peanut cream when they have begun to brown, using a piece of thin cloth for a brush. When done, sprinkle with pulverized sugar.