One quart cider
Two cups sugar
Juice of one lemon
Six fine western apples (any good apple may be used).
Boil sugar and cider five minutes. Add lemon, cool and freeze as you would ice cream. Pare and cut the apples in eighths; cook in cider, adding sugar to taste, until the apples are soft, but not broken.
Separate into sections the oranges, freed from skin and membrane.
In tall glasses, champagne or fruit, arrange the sections of apples and oranges. Fill glass with the frozen cider, and garnish with beaten cream and cubes of jelly.
Note– A “coupe” is a frozen mixture served in glasses over fruit. It usually is garnished with stiffly beaten cream and fruit.