Apple Water. ✠
- 1 large juicy pippin, the most finely-flavored you can get.
- 3 cups of cold water—1 quart if the apple is very large.
Pare and quarter the apple, but do not core it. Put it on the fire in a tin or porcelain saucepan with the water, and boil, closely covered, until the apple stews to pieces. Strain the liquor at once, pressing the apple hard in the cloth. Strain this again through a finer bag, and set away to cool. Sweeten with white sugar, and ice for drinking.
It is a refreshing and palatable drink.