Excerpt from Childs Book of Recipes for Managers Core the apples from each end with a corer, removing all parts of the core. Peel one third down, put them into a pan holding about three quarters of an inch of water - new apples require very little water - and bake in a very hot oven. When nearly done, sprinkle them. With sugar about a half pound to 24 apples, and baste with juice to give a gloss. Serve the apples in a hotel fruit dish placed on a five inch bread plate; add a little juice. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.