=Baked Apple Dumplings.=--Make a regular shortcake crust, using one pint of flour, two teaspoonfuls baking powder and a saltspoonful of salt, sifted together three times, one-quarter cup butter rubbed in with the tips of the fingers, and one egg beaten and mixed with three-quarters cup milk. Roll out and cut in five-inch squares. Have ready three large apples, peeled, cored and halved and lay each piece on a square of the paste. Fold the pastry over each apple like a blanket, lapping the four corners at the top and pressing them down firmly. Turn the dumplings upside down in a well-buttered bag, dot with bits of butter and sprinkle with sugar. Set the bag in a quick oven and bake to a russet brown. This will take about half an hour. Serve with any sweet sauce, or rich, sweet cream. =Cold Baked Apples With Rum.=--Peel, core and bake the apples in a buttered bag, with a teaspoonful of sugar to each apple. Put in the serving dish, and while still very hot pour over each a dessertspoonful of rum. Let cool and serve with cake or crisped water biscuit. =Cinnamon Apples.=--Peel, core and quarter six good cooking apples, preferably greenings. Melt a tablespoonful of butter in a warm bowl and stir the apples in it until coated with the butter. Mix a teaspoonful of ground cinnamon with a half cup of granulated sugar, and stir into the apples. Have a paper bag thoroughly buttered and put the apples in it. Rinse out the bowl with a cup of hot water, add it to the apples, seal carefully, place on a broiler which rests on a pie plate and bake in a hot oven fifteen minutes. Half a pint of whipped cream over the apples when served is an addition, but they are delicious, cooked in this way, without it. =Apples Stuffed With Figs.=--Steam tender as many figs as you desire, chop into dice and roll each piece in powdered sugar seasoned with cinnamon. Core large, tart apples and fill the cavities with the figs. Bag and bake in a hot oven, adding a little hot water. When tender, remove carefully to the serving dish and pour over them a syrup made by boiling a half cup of sugar with an equal quantity of water. Flavor to taste and pour over the apples. Serve cold with whipped or plain cream. =Baked Apples and Nuts.=--For a half dozen large apples a good three-fourths cup of nut meats, butternuts, black walnuts or hickory nuts--will be required. Chop the meats fine and add a half cup of sugar. Core the apples and fill the centres with the nuts and sugar. Put in a rather deep pan, with a cupful of boiling water added, bag and bake. When tender remove carefully, place in a pretty dish, pour the juice over the apples, and crown with whipped cream or a meringue made from the whites of two eggs.