52. PORCUPINE APPLES.--A pleasing change in the way of an apple dessert
may be had by making porcupine apples.
PORCUPINE APPLES
(Sufficient to Serve Six)
6 large apples
1 c. sugar
1 c. water
2 doz. almonds
Currant jelly
Wash, core, and pare the apples. Make a sirup by bringing the sugar and
water to the boiling point. Put the apples into the sirup, cook on one
side for several minutes, and then turn and cook on the other side. Do
not allow the apples to cook completely in the sirup, but when they are
still hard remove them and continue to boil the sirup down. Set the
apples in a shallow pan, stick the almonds, which should be blanched,
into them so that they will project like porcupine quills, sprinkle them
with sugar, and bake in the oven until they are soft and the almonds
slightly brown. Remove from the oven, fill the center of each with
currant jelly, pour the juice over them, and serve.
53. BAKED APPLES.--Nothing is more palatable than baked apples if a
juicy, sour variety can be secured.
BAKED APPLES
(Sufficient to Serve Six)
6 medium-sized sour apples
1/2 c. brown sugar
1/2 tsp.
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