It's come out a bit funny... that's one and three quarter pints of cider - not 3/4 cider or 13 quarter pints! It doesn't stipulate what brand of cider but I'd go for the less fizzy of those available, and one without sweeteners if possible. It's quite an old book, sweeteners weren't available when it was written!

You could always dry apple rings for future consumption/sauce making. Choose the ripe, unblemished fruits and cut into rings. Place in a bowl of salt water (2oz salt to 1 gallon of water) to prevent browning. Dry them off on kitchen paper or a cloth and spread on a mesh tray (the cooling rack is good), or thread onto bamboo poles over a deep roasting dish. Make sure they don't touch each other. Dry them in an oven on it's lowest temperature, with the door open a little to get a good draught of air. The book says no higher than 70degrees C (150deg F or gas mark 1/4) but it need not be continuous - which is just as well because they need to be there for about 6 hours! Test by squeezing - if there is no moisture, they're ready. Leave for a day, then pack in layers between greaseproof or waxed paper in a ventilated box. Store in a cool, dry place.

To use dried fruit, cover with water, leave to soak then slowly bring to the boil in the water used to soak. Simmer until tender, adding a little sugar if necessary.

LTS