Apple Compote
Wash and wipe some fair, well-flavored apples (not sweet). Core them with an apple-corer (not a knife), being careful not to leave in any of the hulls, which sometimes penetrate far into the fruit; pare them evenly, so that they will be smooth and of good shape. Then boil them gently, in water enough to just reach their tops, with a square inch or two of thin lemon-peel, and a teaspoon of sugar for each apple, until they are soft, but not broken, watching them carefully toward the last part of the cooking, lest they go to pieces. When done lift them out into a glass dish, reduce the water by further boiling until it is somewhat syrupy, and set it aside to cool. Fill the holes with apple, grape, or any bright-colored jelly, and when the syrup is cold pour it over and around the apples.