Apple Marmalade Recipe

Two pounds of tart cooking apples, one pound of sugar, one pint of

water, one lemon and some blanched almonds. Stir the sugar and water

together and boil it until it strings from the spoon, then add the

apples pared and cored and cut in small pieces, cook until very thick,

flavor with the juice and grated peel of a small lemon. Turn into a wet

mould, when cold set on the ice. Turn out on a glass dish, stick it

thickly over with the blanched almonds, garnish with whipped cream and

serve with cream.

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