6 lg. tart apples
2 tbsp. bacon fat
2 tbsp. butter
1/2 to 3/4 c. sugar
1/8 tsp. salt
1/4 c. water

Wash apples, partially peel, quarter and core. Slice fairly thick. Heat fat and butter in heavy iron skillet; add apples, water, and sugar. Cover and steam apples on high heat about 6 minutes. Remove top and continue frying (lower the heat some) until apples are tender and transparent looking.

The syrup should be thick enough to want to jell by the time the apples are done. The juice of 1/2 lemon may be used. After pouring them into a serving dish, add another pat or two of butter on top. The apple skins add to flavor and color of this dish. Serves 4 to 6.

NOTE: If there is a "secret" to good fried apples, it is in the choice of apple. Look for tart, firm apples -- the York, Winesap or Jonathan are good ones.