1323. How To Preserve Golden Pippins Apples

Take the rind of an orange and boil it very tender, lay it in cold water for three days, take two dozen golden pippins, pare, core, and quarter them, boil them to a strong jelly, and run it through a jelly bag till it is clear. Take the same quantity of pippins, pare and core them, and put three pounds of loaf sugar in a preserving-pan with a pint and a half of spring water, let it boil, skim it well, and put in •your pippins with the orange rind cut into long thin slips, then let them boil fast till the sugar becomes thick and will almost candy; then put in a pint and a half of pippin jelly, and boil fast till the jelly is clear, then squeeze in the juice of a fine lemon, give the whole another boil, and put the pippins in pots or glasses with the orange peel. Lemon peel may be used instead of orange, but then it must only be boiled and not soaked.

1324. Dried Apples

The apples to be dried should be put seven or eight times in a slightly warmed oven, flattening them by degrees as they grow tender. The biffin is the apple mostly used, but the French crab or any tart apple will "do.

1325. How To Bake Whole Apples

Put some sound apples into a pan with a little cloves, a small portion of lemon peel, some brown sugar, a glass of red wine, or accord-_ing to the quantity of fruit; put them into a quick oven and bake them at least one hour. The sugar in quantity must be regulated according to the number of apples.

1326. Apples (Pippins) Preserved In Slices

When the pippins are prepared, but not cored, cut them into slices; take their equal weight of loaf sugar, put to the sugar a sufficient quantity of water, let the sugar dissolve, skim it, and let it boil again very high; then put the fruit into the syrup. When they are clear lay them in shallow glasses in which they are to be served, then put into the syrup a candied orange peel cut into thin slices, and lay them about the pippins; cover them with syrup, and keep them about the pippins.

1327. How To Keep Codling Apples

They should be gathered when a good size, not too large, and put into an earthen pan, pour enough boiling water over them to just cover them, and lay over the pan some fresh cabbage leaves, let them remain by the fire until they would peel easily - but they must not be peeled - then pour off the water, and let both remain until quite cold. The codlings should now be put into a stone jar, with a somewhat narrow mouth, fill up the jar with the water which scalded them, wet a piece of bladder skin and tie down very close, over this tie some brown paper, so tight as to exclude all air.

1328. How To Preserve Green Codlings Apples

Gather the codlings when not bigger than French walnuts with the stalks, and a leaf or two of each. Put a handful of vine leaves into a preserving-pan, then a layer of codlings and vine leaves alternately, until it is full with vine leaves pretty thickly strewed on the top, and fill the pan with spring water, cover it close to keep in the steam, and set it on a slow fire till the apples become soft; take them out and pare off the rinds with a pen-knife, and then put them into the same water again with the vine leaves, but taking care that the water has become quite cold, or it will cause them to crack; put in a little rock-alum, and set them over a, slow fire till they are green, then take them out and lay them on a sieve to drain, make a good syrup, and give them a gentle boil three successive days, then put them in small jars with brandy paper over them, and tie them down tight.

1338. Whole Black Tops

Cut off the stalk end of the apple, remove the core without paring, mix powdered white sugar, a little grated lemon peel, and a little powdered cloves, force this into the holes made by removing the cores, lay the flat end of the apples down on a stewpan, put in equal quantities of raisin wine and water sufficient only to half cover the apples, set them over a very slow fire, cover down, look at them occasionally, and baste with the liquor; when they are enough done black the tops with a salamander.

1339. Black Tops - Simple Receipt

Halve and core some large apples, lay them in a shallow pan, and sift some white sugar over them, bake them until tender through, make a sauce of one glass of wine, and one glass of water, boiled, sweeten to taste.