Apple Lemon
Pare and quarter eight apples, then put one-half pound coffee sugar into your preserving kettle with one quart water; when it boils, drop the apples in and let them remain until tender; then take them out carefully and place them in your glass dish; in the meantime have one lemon sliced very thin, and boil it in a teacup of water, until tender, then add to the syrup; boil up once or twice and pour over the apples.