APPLES, LEXINGTON STYLE

Core and pare eight apples, rub with lemon and cut in halves and cook in a syrup until tender. Let them cool, then roll in sponge cake crumbs, then in egg and and milk, then in the crumbs and cook in deep fat. Fill the centers with grated pineapple and currant jelly. Surround the apples with the syrup and serve.