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Apples Au Madere

Core and neatly wipe six good-sized, sound apples. Place them on a round baking dish just large enough to hold the apples.

Knead on a plate one ounce fresh butter, three ounces sugar and half teaspoon vanilla essence, and with it fill up the cavities of the apples. Pour over a gill of Madeira wine (sherry). Set in oven for forty-five minutes, basting, them quite frequently meanwhile. Remove, place the dish in another dish and serve, either hot or cold.