12 pounds tart apples 1 1/2 quarts corn or maplesyrup

1 pint boiling water 1 teaspoon salt 1cup margarine (optional)

Pare apples and slice thin; put into baking dishes. Mix syrup, salt, and water; bring to boil, pour over apples, and dot with bits of margarine. Cover, and bake in moderate oven until apples are tender and amber colored. They should be only slightly colored and unbroken. Leave in dishes until cold. Serve for dessert with soft custard sauce, with cream, or plain.