Gather good, ripe, large apples, either sour or sweet, and peel off the skin as closely as possible. Core each apple by piercing with a small iron tube made for this purpose. It is good to have several of these iron tubes, both thicker and thinner, to match the size of the apples. After peeling and coring each apple, drop it immediately into cold water so that it will not discolor, but do not leave it in the water for more than half an hour. Thread the apples on a thick string or cord and dip them into boiling water for 5 seconds. Remove from the water, drain, and dry them in a low oven or, preferably, in the sun. To assure that the apples will be flat, remove them from the oven as soon as they soften and flatten them by placing a board and stone on top. Arrange them on a baking sheet to finish drying, but do not let them overdry. Pack into large jars, tie up, and store in a dry place.
These apples are used for compotes and for creams.
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