Directions:
Pare six or eight large good cooking apples; remove the core by cutting from the end into the middle, so as to leave the apple whole; place them in a deep pie dish, as near together as they can stand, with the opening upward. Make a thin batter, using one quart of milk, three eggs, and sufficient flour; pour this into the dish around the apples and into the cavities. Bake in a quick oven. Serve with butter and sugar.