Apple Cream
Peel and core tart apples; slice and weigh them, and to 3 pounds take I cupful of sugar; put in a granite kettle with the grated rind and the juice of I lemon, 2 cloves and I inch of stick cinnamon, simmer slowly until the apples are very tender, then rub through a colander. Scald I pint of fresh cream, mix with it the apple pulp and serve cold.