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Angelica Tart

Pare and core some golden pippins; then take an equal quantity of the stalks of angelica, peel them, and cut them into small pieces. Boil the apples in water enough to cover them, with lemon peel and fine sugar. Do them gently, till they produce a thin syrup, and then strain it off. Put it on the fire, together with the angelica, and let both boil ten minutes. Make a puffpaste, lay it at the bottom of the tin, then a layer of apple and one of angelica, till full. Pour in the syrup, put on the cover, and bake moderately. Probable cost, 2s. 6d.