Apples With Red Currant Jelly Recipe

Instructions Choose apples close to same size. Peel and core them carefully, so as not to break them. Put 1 cup syrup into stewpan or baking tin. Add apples and cook over fire or in oven until nearly done. Baste them occasionally with syrup. Let them get cold, then roll in flour. Brush over with beaten egg, toss in sifted cake crumbs, and fry in hot vegetable shortening a golden brown. Drain on piece of paper and fill centers with apricot jam. Cut out some rounds of red currant jelly, place 1 on top of each apple and a glace cherry on that. Dish up and serve hot or cold. An apricot syrup should be sent to table separately with apples.