Pare, and with a small knife extract the cores of fine juicy apples
that are not too tart; put into a deep dish with just enough water to
cover them; cover and bake, or stew, in a moderate oven, until they are
tender and clear; take out the apples, put in a bowl, and cover to keep
hot; put the juice into a saucepan, with a cupful of sugar for twelve
apples, and boil half an hour. Season with mace, ginger, or whole
cloves, adding the spice ten minutes before you remove the syrup from
the fire. Pour scalding over the apples, and cover until cold.
Eat with cream.