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Apple Black Caps

Take a few firm, juicy apples, pare them, and take out the cores without breaking the apples. Fill the hollow of each with some pounded sugar and one or two cloves. Place them in a shallow dish with a little sweet wine, sugar to taste, and a little lemon-rind, a few cloves, or any flavouring that may be preferred. Let them stew slowly in the oven until the apples are soft throughout, but do not let them break, and when they are sufficiently done, heat the tops with a salamander, to make them look black. They may be served hot or cold, and will keep some days. Time, about half an hour to bake. One will suffice for each person.