Golden Pippins A La Cream

Take three gills of Lisbon wine, a gill of water, a stick of cinnamon, a bit of lemon peel, a small quantity of the juice, and a few coriander seeds; sweeten well with lump sugar, and boil all together for ten minutes. Then have ready twelve large ripe golden pipins pared, and cored with a small iron apple scoop. Put them into a stewpan, strain the above liquor to them, and stew them gently till done: then take them out, put them into a trifle dish, and reduce the liquor to a strong syrup. After which mix with it a pint of cream the yolks of ten eggs, and a dessert spoonful of syrup of cloves; then strain it, set it over a slow fire, and whisk till it is of a good thickness. Put the pan in cold water, stir the mixture some time, let it cool, and when the pippins are to he served up pour the cream over them, and put round the edge of the dish leaves of puff paste baked of a pale colour.

N. B. The same kind of cream may be put over codlins, gooseberries, or cranberries, when made into pies, only omitting the pippins.

Golden Pippins Another Way

Take half a pint of white wine, a gill of water, a stick of cinnamon, a few cloves and coriander seeds, a bit of lemon peel, a little juice, plenty of loaf sugar; boil them a quarter of an hour. Then strain the liquor to twelve large pippins pared and cored, stew them gently till done, and the liquor reduced to a strong syrup of a consistence sufficient to adhere to the apples, and put them into a dish. When cold serve them up with chopped cleared calves' feet jelly round them.

Stewed Pippins Another Way

Proceed with the same ingredients as the preceding, but when the apples are half clone lay them on a dish to cool, and add to the syrup the yolks of eight eggs and three gills of cream; then strain and set it over a fire, whisk it till of a good thickness, and let it stand till cold. Have ready boiling lard, dip the apples in batter of the same kind as for fritters, and fry them of a light colour; then drain them, and when cold serve them up with the cream under and sifted sugar over them.

Canals Of Paste With Sweetbreads

Roll some cards like a cane in puff paste; then bake them, and when done, take the card out of the center, and when cool fill the cavity with mar-malade or jam, etc.