Stewed Normandy Pippins
1563. INGREDIENTS.—1 lb. of Normandy pippins, 1 quart of water, 1/2 teaspoonful of powdered cinnamon, 1/2 teaspoonful of ground ginger, 1 lb. of moist sugar, 1 lemon.
Mode.—Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours; then put these all together into a stewpan, with the lemon sliced thinly, and half the moist sugar. Let them boil slowly until the pippins are half done; then add the remainder of the sugar, and simmer until they are quite tender. Serve on glass dishes for dessert.
Time.—2 to 3 hours. Average cost, 1s. 6d. Seasonable.—Suitable for a winter dish.