A baked apple can be a real treat if properly cooked. For the best results in cooking select a rather sour apple not too ripe. If the apples are of fine flavor no other seasoning is necessary, but if somewhat tasteless a small piece of stick cinnamon, a little freshly grated nutmeg, a few cloves, a slice of lemon or orange, any one of these flavorings may be used. A little butter adds greatly to any dish made of apples.

Be sure the core has all been removed, for it is both unpleasant and dangerous to get a piece of the tough core in the throat.

Either granulated or brown sugar may be used to sweeten baked apples, each giving a different flavor. For variety the fruit can be stuffed before baking with raisins and walnuts, prunes, mince meat or an uncooked custard. Or after baking the cores may be filled with jelly or orange marmalade. These are just a few suggestions for variety.

Wash and core 6 apples. You can purchase an appliance which does this work quickly and well. After apples are cored, remove a portion of the skin, about 1/2. inch wide, from the center of the apple. Place in a pan with a cover or in a casserole, and pour over the fruit a syrup made of 1 cup of boiling water and 1 cup of sugar boiled about 5 minutes. Cover tightly and bake in a moderate oven until apples are soft, but not broken.

Twenty-five minutes is about the time required for baking medium-sized apples. Remove cover, sprinkle apples generously with sugar and place on the top grate of the oven to glaze. Baste with the syrup several times and watch closely to prevent burning. When cooked lift each apple carefully to a serving dish and pour syrup around them. Chill before serving.

If 1 or 2 apples are peeled, cored, sliced and placed around the apples while they are baking and then the syrup is strained through a fine sieve over the apples, a rich jelly should form which is even better than the apples. If desired, season with nutmeg, cloves and cinnamon.

The apples can be served plain or with cream; filled in the manner suggested a meringue can be made of the white of one egg beaten very stiff, adding 2 tablespoons of sugar, beating again with a few drops of vanilla. Place a spoonful on each apple, return to a moderate oven and bake about 10 minutes to a golden brown.

Glazed Apples

Remove the skin and core and cook partially over the fire in a syrup made of 1 cup of sugar and 1 cup of water for 6 apples. When apples are tender remove to a baking dish, dredge with sugar, pour the syrup around them and bake until glazed and a delicate brown.