Mrs. Mary Ealess receipts | Page 6

preserve APRICOCKS.
Take four Dozen of large Apricocks, stone and pare them, and cover
them with three Pound of fine beaten Sugar, strewing some on as you
pare them; let them stand, at least, six or seven Hours, then boil them
on a slow Fire 'till they are clear and tender; if some of them are clear
before the rest, take them out, and put them in again when the rest are
ready. Let them stand, with a Paper close to them, 'till the next Day;
then make Codling-Jelly very strong: Take two Pints of Jelly, two
Pound of Sugar, boil it 'till it jellies; and whilst it is boiling, make your
Apricocks scalding hot, and put the Jelly to your Apricocks, and boil
them together, but not too fast. When the Apricocks rise in the Jelly,
and they jelly very well, put them into Pots or Glasses, with Papers
close to them.
To make APRICOCK CLEAR-CAKES.
Take about three Dozen of Apricocks, pare them, and put thereto a
Pound of fine Sugar, and boil them to Pieces; then put to them two
Quarts of Codling-Jelly, boil them together very fast for a Quarter of an
Hour; run it thro' a Jelly-bag, and to a Pint of Jelly put a Pound and half
of Sugar, sifted thro' a Hair Sieve; while the Jelly boils, shake in your
Sugar, and let it scald 'till the Sugar is melted; then put it thro' a thin

Strainer, in a broad earthen Pan; fill it in Pots, and dry it as other
Clear-Cakes. If you would have some with Pieces in them, cut some of
your dry'd Quarters small; and when the Strainer has taken off the
Scum, take some of the Jelly in a Pan, put in the Pieces, make it
scalding hot again, and fill it out.
To make APRICOCK-PASTE.
Take two Pound of Apricocks par'd, and a Pound of Sugar fine beaten,
let them lye in the Sugar 'till it is melted; then boil it well and mash it
very small; put to it two Pints of Codling-Jelly; let it boil together; and
to a Pound of it put a Pound and a Quarter of sifted Sugar; let your
Paste boil before you put your Sugar to it, then let it scald 'till the Sugar
is melted; fill it in Pots, and dry it in the Stove, turning it as other Paste.
To make APPLE-JELLY for all Sorts of SWEET-MEATS.
Let your Water boil in the Pan you make it in; and when the Apples are
par'd and quarter'd, put them into the boiling Water; let there be no
more Water than just to cover them, and let it boil as fast as possible;
when the Apples are all to Pieces, put in about a Quart of Water more;
let it boil at least half an Hour; and then run it thro' a Jelly-bag: In the
Summer, Codlings are best; in September, Golden Runnets and Winter
Pippins.
To make APRICOCK-JAM.
Take two Pound of Apricocks par'd, and a Pint of Codling-Jelly, boil
them very fast together 'till the Jelly is almost wasted; then put to it a
Pound and half of fine Sugar, and boil it very fast 'till it jellies; put it
into Pots or Glasses. You may make fresh Clear-Cakes with this, and
Pippin-Jelly, in the Winter.
To preserve GREEN JENNITINS.
Cut out the Stalk and Nose, and put them in cold Water on a Coal-Fire
'till they peel; then put them in the same Water, and cover them very
close; set them on a slow Fire 'till they are green and tender; then, to a

Pound of Apples take a Pound and half of Sugar, and half a Pint of
Water; boil the Syrup, put in the Apples, and boil them fast, 'till they
are very clear, and the Syrup very thick, almost at a Candy; then put in
half a Pint, or more, of Codling-Jelly, and the Juice of a Lemon, boil it
'till it jellies well, and put them in Pots or Glasses.
To dry GREEN PLUMS.
Take the green Amber Plum, prick it all over with a Pin; make Water
boiling hot, and put in the Plums, be sure you have so much Water, that
it be not cold with the Plums going in; cover them very close, and when
they are almost cold, set them on the Fire again, but not to let them boil;
do so three or four Times; when you see the thin Skin crack'd, fling in a
Handful of Allum fine beaten, and keep them in a Scald 'till they begin
to be green, then give them a Boil close cover'd: When they are green,
let them stand all Night in fresh hot Water; the next Day have ready as
much clarify'd