Core medium sized tart apples and put them in a baking dish with 1/2 cup water.  Set in the oven and when the apples are heated sprinkle with enough sugar to cover each and bake until tender.

Make a syrup of 1/2 cup water, 3 teaspoons of sugar, 2 teaspons of lemon juice and a little grated rind.  Add a tablespoon chopped raisins, candied pineapple and nuts, and when the sugar is dissolved reduce the fire and cook slowly for 10 minutes.   When apples are done fill with the fruit syrup.  Serve cold, covering apples with shipped cream, garnished with cooked raisins.

To make them even more interesting looking add a couple of teaspoons of cocoa to whipped cream.

Mrs. A.L. Prather