Apple Soup
Pare and stew 8 fine apples in 1/2 pint of water. Add sugar to taste, press through a sieve, flavor with lemon juice and nutmeg and add a tablespoonful of cornstarch. Cook about ten minutes, add, when cool, 1 pint of white wine or cider, and pour it over 4 apples, sliced and cooked in syrup.