Bake whole with plenty of water at first (covered part of the time)
until perfectly tender and all the water is evaporated. Serve for
dessert, or for breakfast or supper with nuts, or with nut or dairy
cream, or in bread and milk, than which nothing is more delicious.
“MOTHER” CRANSON’S STEWED SWEET APPLES
Put whole apples into preserving kettle, cover with thin syrup of sugar
and water and cook until tender (carefully changing the apples from top
to bottom once or twice) and the syrup just a little thick. Place the
apples on plates and turn the syrup over.