Apples Stewed Whole. ✠
Pare, and with a small knife extract the cores of fine juicy apples that are not too tart; put into a deep dish with just enough water to cover them; cover and bake, or stew, in a moderate oven, until they are tender and clear; take out the apples, put in a bowl, and cover to keep hot; put the juice into a saucepan, with a cupful of sugar for twelve apples, and boil half an hour. Season with mace, ginger, or whole cloves, adding the spice ten minutes before you remove the syrup from the fire. Pour scalding over the apples, and cover until cold.
Eat with cream.