New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

some taste better than others, and often those that are least fit to eat raw. Wipe, but do not pare, and lay them on tin plates, and bake them in a slow oven. When baked enough to bear it, flatten them with a silver spoon. When done through, put them on a dish. Apples in the same way are excellent, and serve for desserts. _Dried Apples, or Pears._ Put them in a cool oven six or seven times, and flatten them by degrees, and gently, when soft enough to bear it. If the oven be too hot they will waste; and at first it should be very cool. The Biffin, the Minshul crab, or any tart apples, are the sort for drying. _Black Caps._ Halve and core some fine large apples: put them in a shallow pan: strew white sugar over, and bake them. Boil a glass of wine, the same of water, and sweeten it for sauce. _Stewed Golden Pippins._ Scoop out the core; pare them very thin; and as you do it, throw them in water. For every pound of fruit make half a pound of single refined sugar into syrup, with a pint of water. When skimmed, put the pippins in, and stew till clear; then grate lemon over, and serve in the syrup. Be careful not to let them break. They are an elegant and good dish for a corner or dessert. _Red Apples in Jelly._ Pare and core some well shaped apples; pippins, or golden rennets, if you have them, but others will do: throw them into water as you do them. Put them in a preserving pan, and with as little water as will only half cover them, let them coddle; and when the lower side is done, turn them. Observe that they do not lie too close when first put in. Mix some pounded cochineal with the water, and boil with the fruit. When sufficiently done, take them out on the dish they are to be served in, the stalk downwards. Take the water, and make a rich jelly of it with loaf