Pare and core apples; cover them with water, but put them as close as possible, that they may take but little: 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 make it into puffs.
Pippin Tarts.
Pare thin two Seville or China oranges; boil the peel tender, and shred it fine. Pare and core twenty apples; put them 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. When cold, put it in a shallow dish, or pattypans lined with paste, to turn out, and be eaten cold.
Apple Marmalade.
Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, just dip them in water, and boiling it till it can be well skimmed, and is a thick syrup; put to it the pulp, and simmer it on a quick fire a quarter of an hour.
Keep it in small pots, covered with paper dipped in brandy.
Codlins to scald.
Wrap each in a vine leaf, and pack them close in a nice saucepan; and, when full, pour as much water as will cover them. Set it over a gentle fire, and let them simmer slowly till done enough to take the thin skin off when cold. Place them in a dish, with or without milk, cream, or custard; if the latter, there should be no ratafia. Dust fine sugar over the apples.
Different ways of dressing Cranberries.
For pies and puddings, with a good deal of sugar.