Recipe For Making Blushing Apples With Orange Sauce

Core six red apples and cook, without removing the skins, in boiling water until tender. Turn the apples often with a skimmer, that they may cook evenly. Remove to a plate, carefully take off the skins, and scrape off the red pulp adhering to the inside of the skins and replace it on opposite sides of each apple. Reduce the water to a cup or less, add a cup of sugar and the juice of an orange, also the grated rind, if wished; let simmer until a thick syrup is formed; pour this over the apples. Drop a spoonful of whipped cream on each, or serve the cream apart.