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Apples, Frosted

Take enough apples-pippins will be best for the purpose-to fill a dessert-dish. Simmer them gently in a pan of cold water, with a small piece of alum, and a few vine-leaves between and over them. When the skins can be easily pulled off with the fingers remove them, and have ready some clarified butter in which to dip each one as it is peeled. Strew with crushed white sugar, and bake in a slow oven. The sugar, if carefully done, will sparkle as if frosted. When quite cold place them on a glass dish, piling them high. They should simmer about ten minutes. Probable cost, 1s. 6d. per dozen.