162 The Art of Cookery , 
with a few cloves, a piece of lemon-peel, a gill of red wine, 
and a quarter of a pound of fine fugar. If the pears are very 
large, they will take half a pound of fugar, and half a pint of 
red wine ; cover them clofe with brown paper, and bake them 
till they are enough. 
Serve them hot or cold, juft as you like them, and they will 
be very good with water in the place of wine. 
To flew pears in a fauce-pan. 
PUT them into a fauce-pan, with the ingredients as before 5 
cover them and do them over a flow fire. When they are 
enough take them off. 
To flew pear s purple. 
PARE four pears, cut them into quarters, core them, put 
them into a flew-pan, with a quarter of a pint of water, a quar¬ 
ter of a pound of fugar, rover them with a pewter plate, then 
cover the pan with the lid, and do them over a flow fire. Look 
at them often, for fear of melting the plate; when they are 
enough, and the liquor looks of a fine purple, take them off-, and 
lay them in your difh with the liquor; when cold, ferve them 
up for a fide-difh at a fecond courle, or juft as you pleafe. 
To flew pippins whole. 
TAKE twelve golden pippins, pare them, put the parings 
into a fauce-pan with water enough to cover them, a blade of 
mace, two or three cloves, a piece of lemon-peel, let them fim- 
Bier till there is juft enough to ftew the pippins in, then ftrain it, 
and put it into the fauce-pan again, with fugar enough to make 
it like a fyrup; then put them in a prefcrving-pan, or clean (lew- 
pan, or large fauce-pan, and pour the fyrup over them. Let 
there be enough to ftew them in ; when they are enough, which 
you will know by the pippins being foft, take them up, lay them 
in a little difh with the fyrup : when cold, ferve them up ; or 
hot, if you chufe k. 
A pretty made-difh. 
TAKE half a pound of almonds blanched and beat fine with 
a little rofe or orange-flower water, then take a quart of fweet 
thick cream, and boil it with a piece of cinnamon and mace, 
(weefen it with fugar to your palate, and mix it with your 
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