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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.
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