Stewed Apples with Splenda

4 to 5 cooking apples, pealed and quartered. Pour one tablespoon of lemon juice over apples and toss. Sprinkle one tablespoon of self-rising flour over apples and toss until well coated. Sprinkle cinnamon, allspice and cloves (amount desired-as much or as little) over apples and toss. Pour apples into boiler. Put just enough water in apples to keep them from sticking to boiler. Cover and simmer until done. It is best to use an apple that does not cook up so you have firm apples when done. Just before serving add Slenda to taste (approx. 4 tablespoons). A little bacon grease or margerine can be added if desired. Serve with scones, biscuits or toast.