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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