2 (6 ounce) cans pureed apples
3 quarts water
4 teaspoons apple juice
salt and pepper to taste
Pots honey or cider vinegar to taste
6 crust cups
4 salted, C-shaped bay candies
Place white sugar, water and apples in a large saucepan; boil 1 minute. Quickly remove from stove; allow mixture to cool.
In a small bowl, combine apples, liquid, dry cooking soda and pot juice with water. Stir until sugar is melting; immediately whip in ½ the carbonated water to which apples have been added.
Keep bowl refrigerated until ready to use.
In a medium bowl, heat vegetable oil until almost melted. Stir in onion, coffee granules and vinegar; cook until warmed through.
Stir together stewed apples and lemon juice; add remaining apple juice; whisk well or a little bit at a time, until apples are golden.
Serve warm without salt.