stand on a little fire, to keep them warm for half an hour; then put all into a bason, and cover them, let them stand till the next day; then put the syrup from them, and set it on the fire, and when is is very hot, put it on your damosins: this do twice a day for three days together; then draw the syrup from the damosins, and lay them in an earthen dish, and set them in an oven after bread is drawn; when the oven is cold, take them and turn them, and lay them upon clean dishes; set them in the sun, or in another oven, till they are dry.
Marmalade of quince white.
TAKE the quinces, pare them and core them, put them into water as you pare them, to be kept from blacking, then boil them so tender that a quarter of straw will go through, them; then take their weight of sugar, and beat them, break the quinces with the back of a spoon; and then put in the su- gar, and let them boil fall uncovered, till they slide from the bottom of the pan: you may make paste of the same, only dry it in a stove, drawing it out into what form you please.
To preserve apricots or plumbs green.
TAKE your plumbs before they have stones in them, which you may know by putting a pin through them; then coddle them in many waters, till they are as green as grass: peel them and coddle them again; you must take the weight of them in sugar, and make a syrup; put to your sugar a jack of water: then put them in, set them on the fire to boil slowly, till they be clear, skimming them often, and they will be very green. Put them up in glasses, and keep them for use.
To preserve cherries.
TAKE two pounds of cherries, one pound and an half of sugar, half a pint of fair water, melt your sugar in it; when it is melted, put in your other sugar and your cherries; then boil them softly, till all the sugar be melted; then boil them fast, and skim them; take them off two or three times and shake them, and put them on again, and let them boil fast; and when they are of a good colour, and the syrup will stand, they are enoughTo
