Apple Flame
raspberry jam rum or brandy 1 cup beaten cream Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add syrup; cover and bake until apples are tender. Be careful to preserve shape of apples.
Remove from dish; boil syrup until thick; fill cavities with jam, pour syrup around them, and just before sending to table pour over them brandy or rum. Light and serve.