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Normandy Pippins, Stewed

Take half a pound of Normandy pippins. Let them soak for an hour or two in a pint and a half of water in which has been put an inch of whole ginger and a quarter of a tea-spoonful of powdered cinnamon. At the end of that time put them into a stewpan, with the thin rind of a large lemon and two ounces of sugar, and let them simmer gently until they are half done, then add another two ounces of sugar. When quite tender, take out the pippins, and place them in a glass dish: strain the gravy, flavour it if wished either with a glass of port or the strained juice of the lemon, pour it over the pippins, and place a small piece of lemon-rind upon each. Normandy pippins are delicious when eaten with Devonshire cream, and the appearance of the dish is improved if a small knob of cream is placed between the apples. Time to stew, about three hours. Sufficient for four or five persons. Probable cost, 10d. per pound.