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Spiced Apples

To improve immature, insipid apples peel them thin and core, and to four pounds allow two pounds of sugar, onequarter ounce each of nutmeg and cloves and one-half ounce stick cinnamon. Place the sugar and spices in a pint of vinegar and let come to a boil, when drop in the whole apples and cook carefully till tender enough to be pierced with a broom straw. Remove and pour the syrup over them. These may be served as a sauce or kept along time in jars. (See also Sweet Apple Pickle.)