Peel and core two pounds sub-acid apples and put them in an enamelled saucepan with one pint of sweet cider, or half a pint of pure wine, and one pound of crushed sugar, and cook them by a gentle heat three hours, or longer, until the fruit is very soft, and then squeeze it first through a colander and then through a sieve. If not sufficiently sweet, add powdered sugar to suit your taste, and put away in jars made air tight by a piece of wet bladder,

It is delicious when eaten with milk and still better with cream.