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(Fresh Fruits And Compote) - (The International Jewish Cook Book)

Quarter and core five apples without paring. Put into a frying-pan one
cup of sugar, one tablespoon of butter and three tablespoons of water.
Let this melt and lay in the apples with the skin up. Cover and fry
slowly until brown.

Other Recipes

Fried Apples And Onions

Take one part onion to two parts apple. Slice the apples without paring,

and slice the onions very thin. Fry together in butter, keeping the

frying pan covered, to hold the steam which prevents burning. A very

slight sprinkling of sugar seems to give an added flavor. Add just as it

is to be taken up or else it will burn.

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