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STEAMED SWEET APPLES

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







For this dish use sweet apples, and steam in a closely covered iron pot
for three-quarters of an hour.
Quarter and core five apples without paring. Put into the pot and melt
beef drippings; when hot, lay a layer of apples in, skin down, sprinkle
with brown sugar, and when nearly done, turn and brown; place on a
platter and sprinkle with sugar.











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