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Ingredients.—6 apples, suet-crust, sugar to taste. Mode.—Pare and take out the cores of the apples with a scoop, and make a suet-crust with ¾ lb. of flour to 6 oz. of suet; roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the paste nicely. When they are formed into round balls, put them on a tin, and bake them for about ½ hour, or longer, should the apples be very large; arrange them pyramidically on a dish, and sift over them some pounded white sugar. These may be made richer by using puff-paste instead of suet-crust. Time.—From ½ to ¾ hour, or longer. Average cost, 1½d. each. Sufficient for 4 persons. Seasonable from August to March, but flavourless after the end of January.