Wash, quarter and core but do not pare apples; lay cut side down in pudding dish, pour very little if any water over, cover close, bake until tender. Remove cover and dry out well. Eat from the fingers, rejecting the skins, or scrape the pulp from the skin with a teaspoon. The skin imparts such richness and flavor to the pulp that it seems to have been sweetened with sugar.
To the natural taste, the apple is best just washed, put into a baking pan with little if any water (depending upon the juiciness of the apple), covered at first and baked until tender and dry. Some prefer to have the apples cored with 1/2 - 1 teaspn. of sugar (brown sugar sometimes) placed in the core space.
Bake whole with plenty of water at first (covered part of the time) until perfectly tender and all the water is evaporated. Serve for dessert, or for breakfast or supper with nuts, or with nut or dairy cream, or in bread and milk, than which nothing is more delicious.
Put whole apples into preserving kettle, cover with thin syrup of sugar and water and cook until tender (carefully changing the apples from top to bottom once or twice) and the syrup just a little thick. Place the apples on plates and turn the syrup over.