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Apple Porcupine

Make a syrup by boiling eight minutes one and one-half cups sugar and one and one-half cups water. Wipe, core, and pare eight apples. Put apples in syrup as soon as pared, that they may not discolor. Cook until soft, occasionally skimming syrup during cooking. Apples cook better covered with the syrup; therefore it is better to use a deep saucepan and have two cookings. Drain apples from syrup, cool, fill cavities with jelly, marmalade, or preserved fruit, and stick apples with almonds blanched and split in halves lengthwise. Serve with Cream Sauce I.

Baked Bananas I Remove skins from six bananas and cut in halves lengthwise. Put in a shallow granite pan or on an old platter. . Put in a shallow granite pan or on an old platter.

Mix two tablespoons melted butter, one-third cup sugar, and two tablespoons lemon juice. Baste bananas with onehalf the mixture . Bake twenty minutes in a slow oven, basting during baking with remaining mixture.