Apples Baked

Use a five-eighth inch tin tube from the column box to core some good russet apples without peeling them: cut off a strip of the peel all around the middle and lay the apples beside each other on a dish fit for the oven, leaving half an inch space between each one. Fill up the hole in the center of each apple with white or brown sugar, and place a little melted butter on the top of them all; pour a little hot water into the bottom of the dish and push the apples into a slack oven for about half an hour. Should the oven be too hot, cover them over with paper. Serve in the same dish they were cooked in.