Fried Apples
Cut slices a half inch thick across the apple, removing neither skin nor core; or cut the apples in quarters, removing both skin and core.
Sauté them in butter or drippings until tender; serve with crisp bacon.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Cut slices a half inch thick across the apple, removing neither skin nor core; or cut the apples in quarters, removing both skin and core.
Sauté them in butter or drippings until tender; serve with crisp bacon.