2 lbs. of good boiling apples 3/4 teaspoonful of
white pepper 6 cloves cayenne or ginger to taste 3 quarts of medium
stock.
Method:
Peel and quarter the apples, taking out their cores; put them
into the stock, stew them gently till tender. Rub the whole through a
strainer, add the seasoning, give it one boil up, and serve.
