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Apples And Pears To Dry

(Confectionary.) - (The Lady's Own Cookery Book)







Take Kirton pippins or royal russets, golden pippins or nonpareils;

finely pare and quarter the russets, and pare and take out the core

also of the smaller apples. Take the clean tops of wicker baskets or

hampers, and put the apples on the wickers in a cool oven. Let them

remain in till the oven is quite cold: then they must be turned as you

find necessary, and the cool oven repeated till they are properly dry.

They must stand some time before they are baked, and kept carefully from

the damp air. The richer the pears the better; but they must not be

over-ripe.











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