Bake sour Antonov or Limonnyj apples on an iron sheet and rub them through a fine sieve. Measure out the purée by the glassful and stir in a stoneware bowl until the mixture whitens. For 2 glasses apple purée, use 1 glass honey, also beaten until white. Stir the apple purée and honey together until the mixture becomes white and crumbly (rykhlyj). Pour into paper casings to the height of 3 fingers and arrange them on an baking sheet dusted with bran. Dry out in the summer oven for several hours, remove from the oven, take off the paper, and pack in jars. Or place the leather in 2 or 3 layers, one on top of another, spreading them with honey, and return to the oven to dry out.