Stewed Apples in Syrup
1 qt. water
1⁄2 lemon
10 cups sugar
18 cloves
10 qts. prepared apples
Pare, core, and cut tart apples in halves, unless they are small. Crab-apples may be used, but should not be pared nor cored. Wash and slice the lemon. Put all the ingredients into a cooker-pail and let them come to a boil. Put them into a cooker for three hours. If the apples are not very ripe they may cook as long as twelve hours without becoming too soft.
Serves twenty-five to thirty persons.