Pippins, to candy.
Take fine large pippins; pare and core them whole into an earthen platter: strew over them fine sugar; and sprinkle on the sugar a little rose-water. Bake them in an oven as hot as for manchet, and stop it up close. Let them remain there half an hour; then take them out of the dish, and lay them on the bottom of a sieve; leave them three or four days, till quite dry, when they will look clear as amber, and be finely candied.