Select good, tart apples, remove the core, and fill the cavity with a mixture of peanut butter and sugar, about half and half, and a little sprinkling of sassafras. Mix the ingredients well before filling in. Bake in a moderate oven until tender, but do not leave too long as they will fall to pieces. Serve cold, with or without cream.
Select any good, tart apple, pare, quarter, and core. Steam in a steam-cooker with a little water until perfectly tender, but not until it has fallen to pieces. Take some grape juice, dilute it one half, sweeten to taste, put in the steamed apples, and let them stand in the hot juice for ten minutes; but the juice must not boil or the apples will become mushy. When done, the apples should be of a bright pink color.
Take 2 eggs, 1 cup of almond cream, a pinch of salt, and flour enough to make a thin batter. Crush 1 pint of strawberries, sweeten and spread them between 2 slices of bread, cut in any shape desired; press well together, dip in the batter, and cook on a soapstone under a cover. Any fruit jams or jellies may be used instead of strawberries. Some prefer to have the bread buttered with nut butter before putting in the fruit.