Pare and core two pounds of rather acid apples, put them into an
enamelled pan with a pint of sweet cider, or with half a pint of cape
wine, and a pound of crushed good loaf sugar, and cook them slowly by
a gentle heat three hours. Squeeze the fruit first through a colander
and then through a sieve. If not sweet enough add powdered sugar to
your taste. Put it in small white jars, cover with bladder and writing
paper. It will be very nice, and extremely wholesome as supper for the
juveniles, and for the aged, eaten with cream or milk.