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SYRUP OF APPLES (a German recipe)

Peel a dozen fine rennets, cut them into slices as thin as possible, put them into a jar with a pound and a half of sugar and six spoonfuls of water; put the lid on, and place it in a bain-marie for two hours, keeping the water always boiling: be careful from time to time to move the jar, but do not take it out of the water, because by coming into the cold air it might crack. When it has boiled two hours let the fire go out, and leave the jar in the bain-marie till nearly cold. When the juice is almost cold, flavour it with lemon-juice, adding a spoonful of essence of lemon, a spoonful of essence of cinnamon, orange-flower water, or anything else which may be preferred. If it is not quite clear, let it stand for two or three hours more, then pour it gently into bottles, taking great care not to disturb the sediment at the bottom.