4 cooking apples, medium size
1/2 teaspoonful lemon juice
1 coffee-spoonful grated lemon rind

"Peel apples, cut them into small pieces and place in a stew-pan with water to cover, and allow to cook until they can be mashed into a pure. Add grated lemon rind and a pinch of salt, remove from heat, and stir in lemon juice and mix well. Serve with roast pork."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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