A New System of Domestic Cookery

ed in half a pint of water to a j e l l y : Put this to the apple water, and apple as strained through a coarse sieve : add sugar, a little lemonjuice and peel.

Boil all together, and put into a dish.

T a k e out the peel.

To prepare Apples for Puffs.

P a r e and core apples; cover t h e m with water, but put t h e m as close as possible, that they may take but iittle ; add a little pounded cinnamon and a clove ; to every dozen apples two spoonfuls of rosewater, and a little lemonpeel finely shred, Sweeten and cool before you m a k e it into puffs.

Pippin Tarts.

P a r e thin two Seville or China oranges ; boil the peel tender, and shred it fine. Pare and core twenty apples; put t h e m in a stewpan, and as little water as possible ; when half done, add half a pound of sugar the orangepeel and juice: boil till pretty thick. W h e n cold, put it in a shallow dish, or pattypans lined with paste, to turn out, and be eaten cold.

Apple Mar?nalade.

Scald apples till they will pulp f r o m the corej then take an equal weight of sugar in large lumps, just dip t h e m in water, and boiling it till it can be well skimmed, and is a thick s y r u p ; put to it the pulp, and s i m m e r it on a quick fire a quarter of an hour.

Keep it in small pots, covered with paper dipped in brandy.

Codlins to scald.

W r a p each in a vineleaf, and pack them close in a nice saucepan; and, when full, pour as much Water as will cover t h e m . Set it over a gentle fire, and let t h e m s i m m e r slowly till done enough to