1332 | Stewed Apples.
—Take six fine, sound Middletown pippin apples, peel them neatly, and with an apple-corer core them thoroughly, then cut each apple into four quarters, and lay them in a saucepan with a pint of cold water, adding half a pound of granulated sugar. When the contents of the pan come to a boil, skim well, and then flavor with the juice of half an orange, or the same quantity of lemon, and a saltspoonful of ground cinnamon can also be added. When flavored, let cook for five minutes longer, and with a spatula stir slowly from the bottom to avoid mashing the apples. Remove from the fire, pour into a china bowl, and cool off thoroughly before serving.