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Pippins, Normandy, Dried

Soak the pippins for three or four hours or longer. Put them into a pie-dish, and fill up the dish with the water in which they were soaked; add the thin rind of a lemon and two ounces of loaf sugar. Place in a gentle oven, and bake for about an hour and a half; then add another two ounces of sugar, and bake again very gently till the apples are tender. Strain the syrup, put with it the juice of the lemon, a few drops of cochineal, and a glass of port wine. Place the apples on a glass dish, pour the syrup when cool over them, and serve cold, with a spoonful of Devonshire cream on each apple. (See also NORMANDY PIPPINS.)