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APPLES (a l'Adeline)

Peel and core six large apples without slicing them. Cook them gently in the oven in a covered pie-dish with a little water till tender. Let them get cold, then dip them into a mixture made of two table-spoonfuls of flour, two of castor sugar, and half a tea-spoonful of powdered cinnamon. Beat up an egg, brush each apple over with it, then roll the apple up in fine cake crumbs, and fry to a golden colour in boiling fat. Drain on paper. Fill in the middle of each apple with a little jam, and put a little whipped cream on top. Serve cold with any nice fruit syrup. Cost, about 1s. 6d. for six persons.