Lizzie Black Kander
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By Lizzie Black Kander
Wipe, core and pare sour apples; put on a plate in a steamer and cook until the apples are tender. The juice may be strained and made into a syrup, using ¼ cup sugar to ½ cup juice; boil 5 minutes, add 1 teaspoon lemon juice and strain over the apples.
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