Melt the sugar over the fire, adding a little water to keep it from burning, and dropping in a few bits of lemon-peel.
Pare the apples, and slice them very thin. Have a saucepan full of boiling water ready, and into this put the apples and let them cook till they are parboiled, but not soft enough to break. Skim them out, and drop them into the boiling syrup, shaking them continually over a slow fire till they are done. If properly prepared the slices will be almost transparent.