_Ingredients._—2 lbs. of any kind of hard apples, 2 lbs. of loaf sugar,
1½ pint of water, 1 oz. of tincture of ginger. _Mode._—Boil the sugar
and water until they form a rich syrup, adding the ginger when it boils
up. Pare, core, and cut the apples into pieces; dip them in cold water
to preserve the colour, and boil them in the syrup until transparent;
but be careful not to let them break. Put the pieces of apple into
jars, pour over the syrup, and carefully exclude the air, by well
covering them. It will remain good some time, if kept in a dry place.
_Time._—From 5 to 10 minutes to boil the syrup; about ½ hour to simmer
the apples. _Average cost_, 2_s._ _Sufficient_ for 7 or 8 persons.
_Seasonable._—Make this in September, October, or November.