50 large, tart apples 1 1/2 quarts water

1 1/2 quarts thick maple or brown sugar syrup

Wash and core apples, and if skins are tough, pare the upper half. If possible, bake apples in baking pans that can be covered. Add one teaspoon salt and boiling water to syrup, pour over apples, and bake in rather hot oven an hour or more. They should be perfectly soft, even if they cook to pieces. If some apples are done first, remove from pan, and continue cooking the others. If juice seems watery, boil a few minutes after removing apples. Pour juice over apples, and chill. Serve for dessert. If apples are used for breakfast, one quart syrup is sufficient.