Apples Stewed Whole Recipe

Take some nice, tart cooking apples, pare and put them into a saucepan

with the juice of two lemons and the rind of one; cover with water, cook

slowly until they can be pierced with a straw, take them from the water

with a draining spoon. Make a syrup, allowing half a pound of sugar to a

pound of fruit, use as much of the water the apples were cooked in as

will dissolve the sugar; when it comes to a boil add the apples and cook

until clear. Take the apples out, core them and fill with a fruit jelly,

if liked, boil down the syrup and pour over the fruit. Serve very cold

with whipped or plain cream. Bartlett pears may be cooked in the same

manner, serving them whole.

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