Take 2 dozen nice cooking apples, pare and core them, quarter and put in a porcelain kettle or an earthen crock. Add enough water to come half way up on the apples, and 1/2 pound sugar, 1/2 cupful vinegar and 1 tablespoonful ground cinnamon. Throw in 6 or 7 whole cloves, and a little grated nutmeg, if convenient, say 1/4 of one. Cover and simmer over a slow fire until thoroughly tender.