Porcupine Apples

(Serves Six)

6 large apples 1 c. sugar 1 c. water 2 doz. almonds Currant jelly

Wash, core, and pare the apples. Make a sirup by bringing the sugar and water to the boiling point. Put the apples into the sirup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely in the sirup, but when they are still hard remove them and continue to boil the sirup down. Set the apples in a shallow pan, stick the almonds, which should be blanched, into them so that they will project like porcupine quills, sprinkle them with sugar, and bake in the oven until they are soft and the almonds slightly brown. Remove from the oven, fill the center of each with currant jelly, pour the juice over them, and serve.