Compote of Apples
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Make a syrup of one quart of water and one pint of white sugar. Pare and core (without breaking) six tart apples; stew in syrup until tender. Remove the apples to a deep glass dish; then add to the syrup a box of gelatine and cinnamon stick. When thoroughly dissolved, pour over the apples, first removing the cinnamon bark.