Ingredients. - Twelve apples, raspberry jam. For the custard, one pint of milk, four yolks of eggs, two whites of eggs, two dessertspoonfuls of sugar.

Method. - Pare and core the apples, keeping them whole; roll up an apple paring tightly, and place it in the center of each apple. Put them in a deep baking-dish, barely cover the bottom of the dish with cold water, place on the top an inverted dish or pie-dish to keep in the steam, and bake gently until tender. Lift carefully on to a hot dish, remove the apple-parings, fill the cavity with jam, and pour the custard round. (See custard sauce.)