Pare, core and quarter one good-sized apple. Put four tablespoonfuls of sugar and six tablespoonfuls of water in a saucepan, add a teaspoonful of the grating of yellow rind of a lemon, bring to a boil, skim, boil two minutes, strain, return the syrup to the saucepan, add a tablespoonful of lemon juice and the apple, cover the saucepan and stand it on the back of the stove, where it cannot possibly boil, until the apple is tender and clear.