Take some nice, tart cooking apples, pare and put them into a saucepan
with the juice of two lemons and the rind of one; cover with water, cook
slowly until they can be pierced with a straw, take them from the water
with a draining spoon. Make a syrup, allowing half a pound of sugar to a
pound of fruit, use as much of the water the apples were cooked in as
will dissolve the sugar; when it comes to a boil add the apples and cook
until clear. Take the apples out, core them and fill with a fruit jelly,
if liked, boil down the syrup and pour over the fruit. Serve very cold
with whipped or plain cream. Bartlett pears may be cooked in the same
manner, serving them whole.