set in the oven, and bake until the apples are soft. Baste frequently
with the juice that collects in the bottom of the pan. Serve hot or
cold, as desired.

Apples baked in this way may be improved in flavor by serving grape
juice over them. Heat the grape juice, and then, if the apples are to be
served hot, pour about 2 tablespoonfuls over each apple just before
serving. In case the apples are to be served cold, pour the hot grape
juice over them and then allow them to cool.

54. MAPLE APPLES.--Apples cooked in maple sirup have a very pleasing
flavor. The sirup that remains in the pan is poured over the apples when
they are served.

MAPLE APPLES
(Sufficient to Serve Six)

6 medium-sized apples
1 c. maple sirup

Wash, peel, and core the apples. Bring the maple sirup to the boiling
point in a saucepan. Drop the apples into the hot sirup, cook first on
one side, and then turn and cook on the other. As soon as they become
soft, remove from the sirup, pour the sirup over them, and serve.

55. STEAMED APPLES.--If it is desired to retain the color in apples that
have red skins, they should be steamed instead of baked, for the color
is lost in baking. Prepare apples that are to be steamed by washing them
and removing the cores. Place the apples in a pan with a perforated
bottom, put this over a pan of boiling water, cover closely, and steam