137/363 Rub them through a sieve, allowing a teacupful of sugar to a quart of strained apple, or even less, where intended to eat with roast pork or goose. Where intended for lunch or tea, do not strain, but treat as follows: Make a sirup of one large cupful of sugar and one of water for every dozen good-sized apples. Add half a lemon, cut in very thin slices. Put in the apple; cover closely, and stew till tender, keeping the quarters as whole as possible. The lemon may be omitted. |