Peel,
core and quarter some good tart apples of nice flavor, and stew them with a
strip of orange and a strip of quince peel, sufficient water to cover the
bottom of the stew pan, and sugar in the proportion of half a pound to one
pound of fruit; when cooked, press the pulp through a sieve, and, when cold,
dish and cover with one pint of whipped cream flavored with lemon peel.