Baked Apples
Pare and core the apples, keeping them whole. Put in a baking-dish, and fill the holes with brown sugar. Pour into each apple a little lemon juice, and stick into each a piece of lemon peel. Put enough water to prevent their burning. Bake till tender, but not broken. Set away to cool. Eat with cream on custard. They will keep two days.--Mrs. Dr. J.