Apple Dessert 4 large cooking apples, pared, cored, and sliced thickly 4 T vanilla sugar 1/4 cup butter 6 slices buttered toast, each cut into 3 strips 2 ponies brandy, rum or whiskey 1/4 cup melted  butter Simmer the apple slices in ¼ cup butter, sprinkle with 2 T vanilla sugar, over medium heat until half-cooked. Meanwhile, make the toast, butter it, and cut into strips. Place a third of the toast strips on the bottom of a buttered casserole, cover with half the apples; cover with another third of the toast strips—placed so they are at right angles to the bottom layer—the remainder of the apples, and top with remaining toast strips placed parallel to the ones at the bottom of the dish. Sprinkle with 2 T vanilla sugar and ¼ cup melted butter.  Bake 15 minutes in 400 oven. Warm the brandy, rum or whiskey (not scotch or gin), flame and pour over the dish before serving.