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Golden Pippins, to Preserve

Take one dozen golden pippins, pare them, and scoop out the core, without breaking the apples. Put two pounds of sugar into a preserving-pan, with one pint of water, and--for a few minutes--the rind of a Seville orange cut into strips; then put in the pippins, and, when the syrup sems thick, add a pint of apple jelly, nicely flavoured with lemon. Boil quickly until the jelly is clear, then lift the pippins into jars, pour the syrup, etc., over them, and, when cold, cover securely. Time, about three-quarters of an hour. Probable cost, 2s. 6d. for this quantity.