Mrs. Mary Ealess receipts | Page 9

and have
ready a Pan over the Fire with boiling Water; put in the Peaches, and
let them boil 'till they are tender; then lay them on a Sieve to drain out
all the Water; weigh them, and lay them in the Pan you boil them in,
and cover them with their Weight in Sugar; let them lye two or three
Hours; then boil them 'till they are clear, and the Syrup pretty thick; set
them by cover'd, with a Paper close to them; the next Day scald them
very well, setting them off the Fire and on again, 'till the Peaches are
thorough hot; repeat this for three Days; then lay them on Plates to dry,
and turn them every Day 'till dry.
To make PEACH-CHIPS.
Pare the Peaches, and cut them in thin Chips; to four Pound of Chips
put three Pound and a Half of fine beaten Sugar; let the Sugar and
Chips lye a little while, 'till the Sugar is well melted, then boil them fast
'till they are clear; about half an Hour will do them enough; set them by
'till the next Day, then scald them very well two Days, and lay them on
earthen Plates in a Stove; sift on them fine Sugar, through a Lawn
Sieve; turn them every Day, sifting them 'till almost dry; then lay them
on a Sieve a Day or two more in the Stove: Lay them in a Box close
together, and when they have lain so a Week, pick them asunder, that
they may not be in Lumps.
To preserve or dry NUTMEG-PEACHES.
Peel the Peaches, and put them in boiling Water; let them boil a Quarter
of an Hour; lay them to drain, weigh them, and to a Pound of Peaches
put a Pound of fine Sugar beaten very small; when the Sugar is pretty
well melted, boil them very fast 'till they are clear; set them by 'till they
are cold; then scald them very well; take to every Pint of Peach a Pint
of Codling-Jelly and a Pound of Sugar; boil it 'till it jellies very well,
then put in the Peaches and half the Syrup; let them boil fast; then put

them in Pots or Glasses: If you wou'd dry them, scald them three or
four Days, and dry them out of their Syrup.
To preserve CUCUMBERS.
Take Cucumbers of the same Bigness that you wou'd to pickle; pick
them fresh, green, and free from Spots; boil them in Water 'till they are
tender; then run a Knitting-needle through them the long Way, and
scrape off all Roughness; then green them, which is done thus: Let your
Water be ready to boil, take it off, and put in a good Piece of
Roach-Allum; set it on the Fire, and put in the Cucumbers; cover them
close 'till you see they look green; weigh them, and take their Weight in
single-refin'd Sugar clarify'd; to a Pound of Sugar put a Pint of Water;
put your Cucumbers in; boil them a little close-cover'd; set them by,
and boil them a little every Day for four Days; then take them out of
your Syrup, and make a Syrup of double-refin'd Sugar, a Pound of
Sugar and half a Pint of Water to every Pound of Cucumbers; put in
your Cucumbers, and boil them 'till they are clear; then put in the Juice
of two or three Lemmons, and a little Orange-flower-water, and give
them a Boil altogether: You may either lay them out to dry, or keep
them in Syrup; but every Time you take any out, make the other
scalding hot, and they will keep two or three Years.
To dry GREEN FIGS.
Take the white Figs at the full Bigness, before they turn Colour; slit
them at the Bottom; put your Figs in scalding Water; keep them in a
Scald, but not boil them 'till they are turn'd yellow; then let them stand
'till they are cold; they must be close cover'd, and something on them to
keep them under Water; set them on the Fire again, and when they are
ready to boil, put to them a little Verdigrease and Vinegar, and keep
them in a Scald 'till they are green; then put them in boiling Water; let
them boil 'till they are very tender; drain them well from the Water, and
to every Pound clarify a Pound and Half of single-refin'd Sugar, and
when the Sugar is cold put in the Figs; let them lye all Night in the cold
Syrup; the next Day boil them 'till they are very clear, and the Syrup
thick, and scald them every Day for a Week; then lay them to dry in a
Stove, turning them every Day; weigh your Figs when they are raw;

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