mingled in the curd, cake the yolks of six eggs, and the whites of three, beat them very well with a little thick cream and salt; and after you have made the coffins, just as you put them into the crust (which must not be till you are ready to set them into the oven) then put in your eggs and sugar, and a whole nutmeg finely grated; stir them all well together, and so fill your crusts; and if you put a little fine sugar fierced into the crust it will roll the thinner and cleaner; three spoonfuls of thick sweet cream will be enough to beat up your eggs with.
How to preserve white pear plumbs.
TAKE the finest and clearest from specks you can get; to a pound of plumbs take a pound and a quarter of sugar, the finest you can get, a pint and a quarter of water; slit the plumbs and stone them, and prick them full of holes, saving some sugar beat fine laid in a bason; as you do them, lay them in, and strew sugar over them; when you have thus done, have half a pound of sugar, and your water ready made into a thin syrup, and a little cold; put in your plumbs with the slit side downwards, set them on the fire, keep them continually boiling, neither too slow nor too fast; take them often off, shake them round, and skin them well, keep them down into the syrup continually, for fear they lose their colour; when they are thoroughly, scalded, strew on the rest of your sugar, and keep doing so till they are enough, which you may know by their glasing towards the latter end; boil them up quickly.
To preserve currants.
TAKE the weight of the currants in sugar, prick out the seeds; take to a pound of sugar half a jack of water, let it melt, then put in your berries and let them do very leisurely, skim them, and take them up, let the syrup boil, then put them on again, and when they are clear, and the syrup thick enough, take them off and when they are cold put them up in glasses.
To preserve raspberries.
TAKE of the raspberries that are not too ripe, and take the weight of them in sugar, wet your sugar with a little water, and put in your berries, and let them boil softly, take heed of breaking them; when they are clear, take them up, and boil the syrup till it be thick enough, then put them in again, and when they are cold put them up in glasses.To
