Ingredients. - Eight or twelve cooking apples, two pints of water, four tablespoonfuls of moist sugar, two tablespoonfuls of fine sago, the rind and juice of one lemon, a few drops of carmine or cochineal.

Method. - Peel and core the apples, keeping them whole. Boil the water, sprinkle in the sago, stir and cook until clear. Now add the apples, sugar, lemon rind and juice, and simmer very gently until the apples are tender; then remove them, place them in a deep dish, add a few drops of cochineal to the syrup, and pour it over the apples.