Take large ripe pippin apples. Pare, core, and weigh them, and to
each pound allow a pound of fine loaf-sugar and two lemons.
Parboil the apples, and then set them out to cool. Pare off very
nicely with a penknife the yellow rind of the lemons, taking care
not to break it; and then with scissors trim the edges to an even
width all along. Put the lemon-rind to boil in a little sauce-pan
by itself, till it Becomes tender, and then set it to cool. Allow
half a pint of water to each pound of sugar; and when it is
melted, set it on the fire in the preserving kettle, put in the
apples, and boil them slowly till they are clear and tender all
through, but not till they break; skimming the syrup carefully.
After you have taken out the apples, add the lemon-juice, put in
the lemon-peel, and boil it till quite transparent. When the whole
is cold, put the apples with the syrup into glass dishes, and
dispose the wreaths of lemon-peel fancifully about them.