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Apple Black Caps(Dessert Dishes.) - (Twenty-five Cent Dinners For Families Of Six)
Pare a quart of nice apples, core them without
breaking, set them side by side in a baking dish that will just hold
them, fill the centres with sugar, place two cloves in the top of each
one, grate over them the yellow rind of a lemon or orange, and put them
into a moderate oven only until they are tender; do not let them break
apart. As soon as they are tender take them from the oven, heat a fire
shovel red hot and hold it over them, near enough to blacken their tops.
Serve either hot or cold.
A porcelain-lined baking dish, or a gratin pan, is the best dish for
cooking the black-caps in, because either can be set upon a clean plate
and sent to the table; if the apples have to be removed from the dish in
which they were baked they may be broken, and then the appearance of the
dish will be spoiled.
The flavor of the dish may be changed by varying the spice, and by
occasionally using a little wine or brandy with the sugar. The cost of a
dish large enough for half a dozen persons will be covered by ten cents,
unless it is made when apples are scarce and dear.
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