A dessert dish.
Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core, and cut the apples into pieces; dip them in cold water to preserve the colour, and boil them in the syrup until transparent; but be careful not to let them break. Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air, by well covering them. It will remain good some time, if kept in a dry place.
Time: From 5 to 10 minutes to boil the syrup; about 1/2 hour to simmer the apples.
Sufficient for 7 or 8 persons.
Seasonable: Make this in September, October, or November.