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Almond Apples

Peel and take the cores from six large cooking apples; pound two ounces of almonds to a paste with two ounces of butter, the same of sugar, two eggs, and a few drops of essence of almonds. When quite smooth fill the cavity where the core was taken out, bake slowly until soft; let them get cold, then heap up a little whipped cream on top, and serve. Probable cost, 1s. 6d.