To preserve Pippins for present Eating
Pare them very thin, and put them into a clean stewpan, saucepan, or preserving-pan, according to the quantity you want; but scoop out the cores, and into every pippin put two or three long narrow bits of lemon peel; take the parings, boil them in water enough to cover the pippins, strain it, and make it as sweet as syrup; pour it on your pippins, and stew them till they are quite tender; they make a pretty plate.
To preserve Barberries.
Take a pound of barberries picked from the stalks, put them into two quart pans, set them in a brass pot full of hot water, to stew them; after this strain them, add a pound of sugar, and a pint of rose water, boil them together a little, take half a pound of the best clusters of barberries you can get, dip them into the syrup while it is boiling, take out the barberries, and let the syrup boil till it is thick; when they are cold, put them into glasses or gallypots with the syrup.
To preserve Barberries in Bunches.
Take any quantity of barberries without stripping them of their stalks, split them with a knife, take out all the seed which is in them, then tie them in little bunches; have clarified sugar, which set on the fire: when your sugar is at a high degree, put your little bunches in and boil them about ten minutes, after which put them in a pan, and place them in the stove with a slow fire for three days running; at the end of which time, take them from that sugar which you set
