Standard Paper-Bag Cookery

Core large, tart apples and fill the cavities with the figs. Bag and bake in a hot oven, adding a little hot water. When tender, remove carefully to the serving dish and pour over them a syrup made by boiling a half cup of sugar with an equal quantity of water. Flavor to taste and pour over the apples. Serve cold with whipped or plain cream. =Baked Apples and Nuts.=--For a half dozen large apples a good three-fourths cup of nut meats, butternuts, black walnuts or hickory nuts--will be required. Chop the meats fine and add a half cup of sugar. Core the apples and fill the centres with the nuts and sugar. Put in a rather deep pan, with a cupful of boiling water added, bag and bake. When tender remove carefully, place in a pretty dish, pour the juice over the apples, and crown with whipped cream or a meringue made from the whites of two eggs. =Raisin Apples.=--A simple dessert enjoyed by the children consists of apples, cored and each cavity filled with sugar, nutmeg, a bit of butter and two or three raisins. Add one cupful of hot water, put in bag and bake in a slow oven. This may be varied occasionally by placing a meringue on the top of each apple when done, and cooking in a slow oven for seven minutes longer. Serve cold. =Baked Apple Sauce.=--Peel and core firm apples of good flavor. Stick three cloves in each and put bits of mace and cinnamon in the core spaces. Put them in a well-buttered bag with two heaping cupfuls of sugar and a half cupful of water. Cook thirty minutes. Have the oven very hot at first, but slack heat after seven minutes. Lemon juice instead of water makes a richer flavored sauce. In that case add a half cupful more sugar at the outset. =Baked Bananas.=--Peel and remove coarse threads, cut the pulp in halves lengthwise, dust with sugar and sprinkle with lemon juice, put in buttered bag and bake fifteen minutes, or roll the bananas in hot marmalade, then bake.