18 pounds tart apples 2 quarts brown sugar 1 1/2 quarts water

1 teaspoon salt

1 bunch mint leaves

Peel of one or two lemons

Do not use apples that cook to pieces easily. Corn syrup may be used in place of sugar by leaving out one pint of water. Cut yellow peel of lemons in small pieces. Wash mint, and allow about two leaves to each apple. Pare, core, and halve apples. Put into large kettle or bean pots. Bring sugar and water to boil; add mint, lemon, and salt. Pour over apples, bring to boil, and cook in fireless cooker or Aladdin oven five or six hours. The apples should be unbroken and amber colored. Serve for dessert.