Method.—Soak the pippins in the water.
Then stew them with the sugar for one hour or more until quite soft.
Place them on a glass dish and pour the syrup over them.
[ODDS AND ENDS.]
Croutons of Bread for Soup.
Cut stale bread into small dice, fry them in a little butter, or in a large quantity of fat (see [French Frying]), a golden brown colour. Drain on kitchen paper and serve on a folded napkin.
Toasted Bread for Soup.
Cut toasted bread into small dice, put them on a baking-tin and place them in a quick oven for a few minutes. Serve on a folded napkin.