4 tart cooking apples
1/2 c. water, approximately
5 tbsp. brown sugar
1/4 tsp. mace
Dash of cinnamon
Grated lemon rind

Pare, quarter and core apples; cut in eighths; add just enough water to steam fruit and keep from burning. Bring to full boil and cook slowly, covered, 20 to 30 minutes until tender; add brown sugar and simmer just long enough to dissolve sugar. Add mace, cinnamon and grated lemon rind; serve hot or cold. Serves 4.