This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
WIPE selected red apples and make two circular cuts through skin, leaving a three-fourths-inch band around apple midway between stem and blossom ends. Put in an earthen or graniteware baking dish, sprinkle generously with sugar and add water to cover bottom of pan. Bake in a hot oven until soft, basting every eight minutes with syrup in pan. Remove to serving dish and pour around syrup.
Belmont Baked Apples Ready for the Oven. - Page 391.
Belmont Baked Apples. - Page 391.
Wipe, pare and core six medium-sized apples. Put in casserole, add one cup water and one and one-half cups sugar and dredge with flour. Cover and cook in a slow oven one hour. Do not remove cover during the baking.
Wipe apples, pare and shape into balls, using a French vegetable cutter; there should be one and one-half cups. Make a syrup by boiling one cup sugar, three-fourths cup water, six cloves and three or four thin shavings from the rind of a lemon, seven minutes. Remove cloves and rind, add one-third of the balls and cook until soft; repeat twice. Cook syrup until reduced one-half and pour over balls.