Iced Apples With Cream Recipe
MRS. W. W. WELCH.
Pare and core six apples; cook them in a syrup made of one cup of sugar,
and two of water; drop the apples into the boiling syrup; when they are
tender put them on a platter, when cool cover with a thin layer of
meringue and brown. Let the syrup boil until reduced to one half
cupful, when cold, will form a jelly, cut into squares and place over
and around the apples. Serve cold with sugar and cream.
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