241 To Preserve Apples
Take nice tart apples, halve and quarter them, and take out the cores. For a pound of apples, allow three quarters of a pound of sugar. When you have clarified your syrup, put in the apples, with the skin of a lemon pared thin. When the apples are tender, take them up, and let the syrup remain till cold, then turn it over them. Apples preserved in this manner, will keep but a few days. Crab apples should be preserved whole, with the skins on, and to a pound of the apples put a pound of sugar.