N.B. Green almonds are preserved in the same manner; but they should be scalded in soft water to take the down off.
To preserve Green Gooseberries.
Let the gooseberries be gathered before they are ripe, and scalded till they become yellow: then put them into cold water, and having remained twelve hours, put them into a very thin sugar, and heat them gently over the fire, till you perceive they begin to be green; after which drain the syrup from them, and boil it to the degree called pearled: put in your fruit, and having boiled all together, set by. Proceed in this manner for two, or three days, and the gooseberries will be fit for use.
To preserve Angelica.
Take the angelica when young, split it into thin strips, and having scalded it till it becomes very tender, string it, put it into the preserving pan and cover it with sugar; in this state give it a gentle heat once a day, for four or five days, and when you perceive it become quite green, drain it and add some more sugar: having boiled it till it becomes ropy, put in your angelica and boil it up well; then put it by, and when it has lain in the syrup about five weeks, it will be fit to cand.
To preserve Apricot, or Peach Chips.
Pare the rind of the fruit into chips of the size of a shilling: to every pound of chips, allow a pound and a half of sugar, in which boil the chips; and having set them by for two days, drain them from the syrup, and boil it to the degree called blown; then put in the chips, let them boil well, and having set them by for a week, drain and wash them in cold water, and put them in sieves into the store, first sifting some sugar on them, and dry them well.
To preserve Figs.
Having pricked your figs through and through, put them into the preserving pan, cover them with sugar, give them a gentle boil, and set them by. The next day drain them, and having boiled the syrup, put in the figs and set them by for two days: then drain them, add more sugar to the syrup, and having boiled it to a high degree, put in the figs, and let the whole boil up well together; proceed in this manner every other day for a week, by which time the sugar will have penetrated into the fruit: then drain them, and boil the syrup till it ropes, or hangs in strings from the skimmer: put in the figs, boil well up, skim and set them by for use.