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Stewed Apples(Creams, Custards, Etc.) - (The Suffrage Cook Book)
Cut apples in quarters and immediately put in saucepan and pour over
them boiling water just to cover.
Put on lid and boil quickly until tender. Sprinkle sugar over them to
taste. But never stir the apples at any time. When sugar is on leave the
lid off, let cook about five minutes longer, never stirring.
Ready to serve, hot or cold.
Stewed Apples6 or 8 apples, according to size.
1 pint water.
40 lumps sugar.
A few cloves.
Dissolve the sugar in the water, peel and core the apples (but do not
cut them), and place them with the cloves in the syrup, stew very gently
for about ten minutes, then turn the apples and simmer for another ten
minutes, or until they are tender, but not broken. When done, place them
in a pretty dish, and fill the hollow part with jam or custard. Reduce
the syrup by boiling it over the fire for a few minutes with the lid
off, strain over the apples, and allow to cool before serving.
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