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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