Sprinkle a little sugar in the cores, and dissolve a little currant jelly in the water used for the basting.
"The Myrtle Reed Cook Book"
Myrtle Reed
Fill the cores of large, firm apples with them, using plenty of sugar.
"The Myrtle Reed Cook Book"
Myrtle Reed
Core large potatoes, draw the sausages through the cores, and bake.
"The Myrtle Reed Cook Book"
Myrtle Reed