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Baked Apples

(For luncheon)


Pare and core the apples; fill the centers with butter and sugar. Let them bake in a pan with a little water until tender, but still in good shape; baste frequently, letting them become only slightly colored. After removing from the oven sprinkle them with granulated sugar and a little powdered cinnamon or nutmeg.


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The Century Cook Book (1901).

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