(Marie Moran)

Peel and core medium-sized tart apples. Put them in a baking dish and pour half a cup of water over them. Set in a hot oven and, when the apples are heated, sprinkle with enough sugar to coat each and bake until tender. Make a syrup of one cup of water, half a cup of sugar, the juice of half a lemon, and a teaspoonful of the grated rind. Add two tablespoonfuls of chopped raisins, two of chopped candied cherries, two of chopped candied pineapple, and two of chopped almonds and, when the sugar is dissolved, set at the back of the stove and let cook slowly half an hour. When the apples are done, put in little glass saucers, taking care not to break them. Fill with the cooked sweets and pour the syrup over them. Serve cold with whipped cream.