Ingredients
- one pound of white sugar
- half pound sugar
- one being on top
Directions
Apples for winter use should be preserved in November, and they will keep until June. Take firm pippins, pare and core them carefully, leaving them whole. Drop them in cold water as fast as pared to prevent their turning dark. Make a syrup of one pound of white sugar, and half a pint water to
204 ' PRESERVES.
each pound of apples ; clarify and skim it well. Wipe the apples, and put as many in the skillet as will go without one being on top of another. Let them boil quickly till they look clear, then take them up carefully and lay them on dishes, and put others in the same syrup. When all are done if the syrup should seem too thin, boil it up after the apples are all taken out. Cut the peel of several lemons in thin rings, boil them till soft, then throw them in the syrup. If you only want the apples to keep a few weeks, they may be preserved with
half pound sugar.