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Green Caps

Take six or eight sound young green codlings, scoop out the cores without breaking the fruit, rub the skins with a soft cloth, and place the apples in a preserving-pan, with vine-leaves under and above them, and as much cold water as will cover them. Cover the saucepan closely, and set it by the side of the fire. Let the apples simmer until they are nearly soft, but quite whole. Lift them out as gently as possible, so as not to break them; drain and dry them, and rub them with the white of egg, beaten to a firm froth. Sift some pounded loaf sugar over them, and place them side by side on a tin plate in the oven until they sparkle like frost. Put them into a glass dish, pour a good custard round them, and stick a pretty green sprig in the top of each apple. Time, altogether, one hour. Probable cost, about 1s. Sufficient for five or six persons.