Core as many apples as may be required.  Fill the holes with a mixture of sugar and cinnamon; make a paste for a short crust, roll it out, and wrap each apple in it.  Bake the dumplings about 30 or 40 minutes in the oven, or boil them the same time in plenty of water, placing the dumplings in the water when it boils fast.  Serve with cream or sweet white sauce.

APPLE FOOL.

2 lbs. of apples, 1/2 lb. of dates, 3/4 pint of milk, 1/4 pint of cream, 6 cloves tied in muslin, and a little sugar.  Pare, core, and cut up the apples, stone the dates, and gently stew the fruit with a teacupful of water and the cloves until quite tender; when sufficiently cooked, remove the cloves, and rub the fruit through a sieve; gradually mix in the milk, which should be boiling, then the cream; serve cold with sponge-cake fingers.

APPLE FRITTERS.

3 good juicy cooking apples, 3 eggs, 6 oz. of Allinson fine wheatmeal, 1/2 pint of milk, and sugar to taste.  Pare and core the apples, and cut them into rounds 1/4 inch thick; make a batter with the milk, meal, and the eggs well beaten, adding sugar to taste.  Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter, dip the apple slices into the batter and fry the fritters until golden brown; drain them on blotting paper, and keep them hot in the oven until all are done.

APPLE JELLY.

1 pint of water to each 1 lb. of apples.  Wash and cut up the apples, and boil them in the water until tender; then pour them into a jelly bag and let drain well; take 1 lb. of loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of liquid.  Boil the liquid, skimming carefully, until the jelly sets when cold if a drop is tried on a plate.  It may take from 2 hours to 3 hours in boiling.

APPLE PANCAKES.

Make the batter as directed in the recipe for “Apple Fritters,” peel 2 apples, and cut them in thin slices, mix them with the batter, add sugar and cinnamon to taste, a little lemon juice if liked, and fry the pancakes in the usual way.

APPLE PUDDING.

1-1/2 lbs. of apples, 1 teaspoonful of ground cinnamon, sugar to taste, 1/2 lb. of Allinson fine wheatmeal, and 2-1/2 oz. of butter or vege-butter.  Pare, core, and cut up the apples; make a paste of the meal, butter and a little cold water; roll the paste out, line a pudding basin with the greater part of it, put in the apples, and sprinkle over them the cinnamon and 4 oz. of sugar—­a little more should the apples be very sour; cover the apples with the rest of the paste, and press the edges together round the sides; tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water.