Iced Apples
Pare and core one dozen fine, firm apples, leaving them whole. Place in a stewpan, with enough water to cover them, and stew till you can pierce them with a straw. Then remove from the fire, and set in a dish to cool. Then fill the centre with currant or some other jelly, and ice over as you would cake. Serve in a glass dish, and eat with rich cream or custard.--Mrs. A. D.