Peel and quarter the apples taking out their cores; put them into the stock, stew them gently till tender, Rub the whole through a strainer, add the seasoning. give it one boil up, and serve.

1 hour.

per quart, 1s.

from September to December.

for 10 persons

This useful fruit is mentioned in Holy Writ; and Homer describes it as valuable in his time... As a food, the apple cannot be considered to rank high, as more than the half of it consists of water, and the rest of its properties are not the most nourishing. It is however a useful adjunct to other kinds of food, and, when cooked, is esteemed as slightly laxative.