Allow 1 large cooking apple to each person and to every six allow 1 cup seeded raisins, A cup brown sugar, 1 teaspoon cinnamon, 1 heaped teaspoon butter. Core the apples and peel from the top to halfway down. Mix together raisins, sugar, cinnamon, and butter and fill the centre of each apple with mixture. Put into a buttered baking-dish, fill space between apples with remainder of mixture and pour in enough cold water to cover bottom of dish. Bake slowly till apples are tender and syrup like caramel. Serve hot or cold with cream.
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Wairarapa Times-Age, 25 May 1939, Page 10
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95Untitled Wairarapa Times-Age, 25 May 1939, Page 10
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