Peel and core the apples, which will be all the nicer if they are a little tart. Take out the seeds and core. Cut them into slices, more or less thick or thin, according to taste. The thin slices are recommended. Soak them in Brandy or good Whiskey, or Rum, for the space of two hours, sprinkling with the grated zest of a lemon and sugar, according to judgment.