To dry cherries.
TO four pounds of cherries put one pound of sugar, and just put as much water to the sugar as will wet it; when it is melted, make it boil; stone your cherries, put them in, and make them boil; skim them two or three times, take them off, and let them stand in the syrup two or three days, then boil your syrup and put to them again, but don't boil your cherries any more. Let them stand three or four days longer, then take them out, lay them in sieves to dry, and lay them in the sun, or in a slow oven to dry; when dry, lay them in rows in papers, and so a row of cherries and a row of white paper in boxes.
To preserve cherries with the leaves and stalks green.
FIRST, dip the stalks and leaves in the best vinegar boiling hot, stick the sprig upright in a sieve till they are dry; in the mean time boil some double-refined sugar to syrup, and dip the cherries, stalks, and leaves in the syrup, and just let them scald; lay them on a sieve, and boil the sugar to a candy height, then dip the cherries, stalks, leaves and all, then stick the branches in sieves, and dry them as yuo do other sweetmeats. They look very pretty at candle-light in a dessert.
To make orange marmalade.
TAKE the best Seville oranges, cut them in quarters, grate them to take out the bitterness, and put them in water, which you must shift twice or thrice a day, for three days. Then boil them, shifting the water till they are tender, shred them very small, then pick out the skins and seeds from the meat which you pulled out, and put to the peel that is shred; and to a pound of that pulp take a pound of double-refined sugar. Wet your sugar with water, and let it boil up to candy height (with a very quick fire) with you may know by the dropping of it, for it hangs like a hair; then take if off the fire, put in your pulp, stir it well together, then set it on the embers, and stir it till it is thick, but let it not boil. If you would have it cut like marmalade, add some jelly of pippins, and allow sugar for it.
To make white marmalade.
PARE and core the quinces as fast as you can, then take a pound of quinces (being cut in pieces, less than half quarters) three quarters of a pound of double refined sugar beat small, then throw half the sugar on the raw quinces, set it on a very slow fire till the sugar is melted, and the quinces tender; then put in the rest of the sugar, and boil it up as fast as you can. When it is almost
