Four large apples, 1/4 lb. lump sugar, 2 oz. butter, half a cup cold water. Make a caramel of the sugar, water, and butter by boiling carefully till it is like a thick brown cream; flavour it by putting in the peelings and pips of the apples. Pass the syrup through a sieve, and put it into a saucepan with the apples whole or quartered. Stand on the stove to simmer for one hour, when the apples should be nice and soft, and look a golden brown floating in the syrup, which is nearly reduced to a jelly.