Apples (A Nice Way of Cooking)

Instructions

1. Wipe the apples, but do not peel them; core, quarter, and cut into slices.
2. Have ready some syrup, made in the proportions of a pound of sugar (or three-quarters, if they are very sweet apples) to a pint of water, boiled quickly for five minutes -- either moist or crystallised sugar.
3. Throw the apples into the boiling syrup and boil rapidly for one hour, reckoning from its first boiling up. Stir frequently.
4. It should then be clear, and jellied, and stiff. The rapid boiling drives off the watery particles in steam.
5. Allow one pound of sugar to half-a-dozen apples. Cloves, cinnamon, or lemon-peel may be added to taste.