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Pippins To Candy

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







Take fine large pippins; pare and core them whole into an earthen

platter: strew over them fine sugar; and sprinkle on the sugar a little

rose-water. Bake them in an oven as hot as for manchet, and stop it up

close. Let them remain there half an hour; then take them out of the

dish, and lay them on the bottom of a sieve; leave them three or four

days, till quite dry, when they will look clear as amber, and be finely

candied.











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