low fire. When they are soft,
take off the skins, and put them with vine leaves in the same water as
before, and when quite cold put them over the fire till they are quite
green. Then put them into a dish without liquor; sift loaf sugar over
them while they are hot; when dry, they make a good syrup.

_Golden Pippins, to preserve._

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.

_Crabs, to preserve._

Gently scald them two or three times in a thin syrup; when they have
lain a fortnight, the syrup must be made rich enough to keep, and the
crabs scalded in it.

_Siberian Crabs, to preserve (transparent.)_

Take out the core and blossom with a bodkin; make a syrup with half
their weight of sugar; put in the apples, and keep them under the syrup
with a spoon, and they will be done in ten minutes over a slow fire.
When cold, tie them down with brandy paper.

_Another way._

To each pound of fruit add an equal quantity of sugar, which clarify
with as little water as possible, and skim it thoroughly; then put in
the fruit, and boil it gently till it begins to break. Take out the
apples, boil the syrup again till it grows thick, and then pour it over
them. They are not to be pared; and half the stalk left on.

_Golden Pippins, to stew._

Cut the finest pippins, and pare them as thin as you can. As you do
them, throw them into cold water to preserve their colour. Make a
middling thick syrup, of about half a pound of sugar to a pint of
water, and when it boils up skim it, and throw in the pippins with a bit
of lemon-peel. Keep up a brisk fire; throw the syrup over the apples as
they boil, to make them look clear. When they are done, add lemon-juice
to your taste; and when you can run a straw through them they are done
enough. Put them, without the syrup, into a bowl; cover them close, and
boil the syrup till you think it sufficiently thick: then take it off,
and throw it hot upon the pippins, keeping them always under it.

_Apple Cheese._

Seven pounds of apples cored, one pound and three quarters of su