Cut off slice at stem and blossom end and peel once around the middle of firm tart apples. Make thin slices up and down the apple to the core. Wash slices. Use sufficient hot-bacon or streak-o-lean pork grease to cover well bottom of frying pan.

Put apples in frying pan with about 1 cup of light brown sugar and cook uncovered until partially done. Add 1/4 cup of water and cover pan so that apples can steam until thoroughly done. Serve with bacon or salt pork. (Food for the Gods.)