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Golden Pippins To Preserve

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







Into a pint of clear spring water put a pound of double-refined sugar,

and set it on the fire. Neatly pare and take out the stalks and eyes of

a pound of pippins; put them into the sugar and water; cover them close,

and boil them as fast as you can for half a quarter of an hour. Take

them off a little to cool; set them on again to boil as fast and as long

as they did before. Do this three or four times till they are very

clear; then cover them close.











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