Evening Republican, Volume 17, Number 301, Rensselaer, Jasper County, 18 December 1913 — Stewed Apples. [ARTICLE]

Stewed Apples.

In cooking apples it may not be known generally that the more quickly they are cooked after paring the richer and better they are. An apple begins to be discolored as soon as the skin is removed, and this discoloration continues ( in the cooking. As quickly after paring as possible, put half a dozen apples, sliced, into a pan with two-thirds as much water as the bulk of the apples. Cover them and let them cook as rapidly as possible. Watch them closely to prevent burning, and just as they are falling to pieces put into them two-thirds of a cup of sugar, stirring it quickly. They are delicious also served cold.