Peel eighteen russet apples, which cut in quarters and trim of a nice
shape, put them into a small preserving-pan, with two ounces of butter
and three quarters of a pound of sugar, having previously rubbed the
rind of an orange upon it and pounded it, pass them over a sharp fire,
moving occasionally until quite tender, have ready buttered a plain dome
mould, put the apples into it, pressing them down a little close; when
half cold turn it out of the mould upon a dish, and cover all over with
apricot marmalade; when cold it is ready to serve.