APPLE COMPOTE

Take large ripe pippin apples. Pare, core, and weigh them,
and to each pound allow a pound of fine loaf-sugar and two
lemons. Parboil the apples, and then set them out to cool.

Pare off very nicely with a penknife the yellow rind of
the lemons, taking care not to break it; and then with
scissors trim the edges to an even width all along. Put
the lemon-rind to boil in a little sauce-pan by itself,
till it Becomes tender, and then set it to cool. Allow half
a pint of water to each pound of sugar; and when it is
melted, set it on the fire in the preserving kettle, put
in the apples, and boil them slowly till they are clear
and tender all through, but not till they break; skimming
the syrup carefully. After you have taken out the apples,
add the lemon-juice, put in the lemon-peel, and boil it
till quite transparent. When the whole is cold, put the
apples with the syrup into glass dishes, and dispose the
wreaths of lemon-peel fancifully about them.


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