Wash, wipe the apple, and with a sharp knife cut through the skin around the apple about an inch from the stem; this prevents the skin from cracking, and keeps the apple in better shape; remove the core with a sharp knife or an apple corer, stand the apple in a porcelain or granite dish, put a teaspoonful of sugar in the cored space, cover the bottom of the dish with water and bake in a moderately quick oven, basting once or twice. The apple must be perfectly tender, and should be served warm; cold baked apples are indigestible. Omit sugar for children.

Baked Panned Apples

Wash and core a good-sized tart apple, but do not pare it; cut it into halves, then into quarters, and cut each quarter into thin slices. Put a layer of apples and a sprinkling of sugar, and another layer of apples in the bottom of an individual casserole or ramekin dish, add four tablespoonfuls of water, cover the dish and bake in a hot oven about twenty minutes, until the apple is perfectly transparent and soft.

Do not allow the patient to eat the skin, but apples cooked with the skin on have, by far, a better flavor.