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NORMANDY PIPPINS, STEWED (another way)

Take half a pound of pippins. Soak them as in the last recipe; or, if time is a consideration, put them into a saucepan with as much cold water as will cover them, let them simmer very gently for twenty minutes, then drain the water from them, and let them get cold. Put them into a clean saucepan, with half a pint of water, a quarter of a pound of loaf sugar, the thin rind and strained juice of a lemon, a Seville orange, a St. Michael's orange, an inch of stick cinnamon, two cloves, and a glass of sherry. Simmer very gently until the pippins are quite tender but unbroken. Take them out, put them in a glass dish, boil the syrup quickly for ten minutes, and strain it over the fruit. Devonshire cream, or a little ordinary thick cream, is a great improvement to this dish. Serve cold. One or two drops of prepared cochineal will improve the colour. Time, about three hours to stew the pippins. Probable cost, 10d. per pound. Sufficient for five or six persons.