The usual way is to bake them in their skins, but a better way is to first of all peel them, remove the core, then stand them in a little baking dish, and to pour in a quarter of a cup of water in which 1/4 cup sugar has been dissolved. Add a little lemon rind and one or two cloves. Cover up the pan by placing an inverted pan on top, and cook in oven until apples are tender, then remove the cover, sprinkle the apples well with sugar and place in the hottest part of the oven so as to glaze them. Serve with cream.
Put strips of bread, from which the crusts have been cut off, and dipped into melted butter, in the bottom of a plain mould, then line the sides of the mould the same way and fill up with apple purée, which has been sweetened and the rind and juice of one lemon added. Place a piece of bread, dipped into melted butter, on top and bake in a moderate oven.
Line patty-pans with Puff Pastry, put a few hard breadcrumbs in the centre of each to prevent them from rising and partially bake. Remove the crusts and fill with the following apple mixture: To 1 cup apple purée, add the juice and grated rind of a lemon, the yolks of 2 eggs and the stiffly-beaten white of one. Whip the other white of egg until stiff, sweeten with sugar, put a teaspoonful on top of each cake and bake in a moderate oven, for about 15 minutes.
2 cups flour; 1 teaspoon baking powder; 1 teaspoon salt; 2 tablespoons dripping; 2 tablespoons butter; 1 cup sugar; 2 teaspoons cinnamon; milk; apples.
Sift the flour, baking powder, and salt together, and mix to a soft dough with milk. Then roll out to quarter of an inch thick, spread thickly with sliced apples and sift over them the sugar and cinnamon. Roll the dough up the same as jelly cake, press the ends well together, place the pudding on a plate, set the plate in a steamer over the kettle of hot water and steam 1 1/2 hours.
Soak 1 cup tapioca in 3 cups water for one hour, then add the juice and thinly cut rind of one lemon and cook until clear and transparent. Remove from the fire and sweeten to taste, then put into a pudding dish in alternate layers with peeled, cored and thinly sliced sour apples. Mix 1/2 cup milk together with 1 egg, add 2 tablespoons of sugar and 1/2 teaspoon vanilla essence, and pour on top. Put pieces of butter on top and bake in a moderate oven.
Line a deep pie-plate with Short Crust, putting on a rim of Puff Paste, if liked, then fill up with apple purée, which has been sweetened and flavoured according to taste, and bake without a top crust. When cold decorate the top with whipped cream, forced through a rose tube, and slightly sweetened.
Instead of whipped cream, a meringue may be used by beating up the white of an egg to a stiff froth with one tablespoon of castor sugar, then put into a cool oven to get a nice golden brown.