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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.

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Stewed Apples

6 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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