Conserve of Apples.
Take as many golden rennets as will fill the dish that is to go to table; pick them of a size; pare them, and take out the cores at the bottom, that they may appear whole at the top. With the cores and about half a glass of water make a syrup; when it is half done, put in your apples, and let them stew till they are done. Be careful not to break them; place them in your dish; that your syrup may be fine, add the white of an egg well beaten; skim it, and it will be clarified. Squeeze into it the juice of a lemon, with the peel cut in small shreds. This should boil a minute; then throw over the syrup, which should be quite a jelly.