Pare two dozen fine pippins nicely, cut them into quarters and take
out the cores. Boil the rinds of two fine large oranges in a pan of
cold water until perfectly tender and lay them in pure spring water for
three days. Put these into a pan, just cover them with water and let
them boil twenty minutes, and strain the juice through a jelly-bag;
then pare two dozen more pippins, take out the cores at the stalk ends
neatly. Make now a fine clear syrup of two pounds of the best refined
sugar and one pint of water, to which add the apple juice, and when
it is cold put in the pippins, adding the orange peel cut into thin
chips. Boil it very gently ten minutes, then take out the pippins, and
when cool put them into jars and pour the syrup over them. Apply brandy
paper, and tie bladder over the jars, and leather over that. Some adopt
the mutton suet melted, with one-eighth of its weight of sweet lard
added, which corrects the brittleness of the suet and causes it to
adhere better to the sides of the jars.