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APPLES (a la Cherbourg)

Choose firm but good boiling apples. Pare them, and cut them into bricks. Put a pound of sugar, the thickly-peeled rind of two lemons, and a little ginger, to every pound of apples, and cover them closely for some hours. Then place them in a preserving-pan, being careful not to break the apples, and put to them half a cupful of cider. Let them boil until the apples look quite clear, then remove them one by one to a dish. When cold, place them in cross piles, and crown the whole with the lemon-peel. Pour the syrup round, and eat with Devonshire cream. Time to boil, about twenty minutes. Probable cost of apples cooked this way, 10d. per pound.