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Biffins

These apples are prepared by exposure to a very gentle heat, and the process is long. They require to be put into a cool oven many times, perhaps seven or eight, and to be pressed after each baking. If the oven be too hot at first, the biffins will waste, and the pressing must be slowly and gently done. The Red Biffin or Minshul Crab are the sorts selected for drying. They should be stewed either in milk or wine.