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Apples, Stewed, for Dessert

Wipe carefully six or eight large apples. Place them in a saucepan with half a pound of sugar, a few cloves, the rind and juice of a lemon, and a pint and a half of water. Let them simmer at the side of the fire until the apples are tender but not broken. Lift them out with a spoon, and lay them in a glass dish. Strain the juice, then let it boil a few minutes longer to reduce it. When almost cold, pour it over the apples. Invalids find apples stewed in this way much more tender than if simply baked. Time to stew, varying with the quality.