Golden Pippins, to stew.
Cut the finest pippins, and pare them as thin as you can. As you do them, throw them into cold water to preserve their colour. Make a middling thick syrup, of about half a pound of sugar to a pint of water, and when it boils up skim it, and throw in the pippins with a bit of lemon-peel. Keep up a brisk fire; throw the syrup over the apples as they boil, to make them look clear. When they are done, add lemon-juice to your taste; and when you can run a straw through them they are done enough. Put them, without the syrup, into a bowl; cover them close, and boil the syrup till you think it sufficiently thick: then take it off, and throw it hot upon the pippins, keeping them always under it.