Take Angelico, not altogether so young as the other, cut it into short Pieces about half a Quarter of a Yard, or less, scale it a little, then drain it and put it into a thin Sugar as before; boil it a little, the next Day turn it in the Pan the Bottom upwards, and boil it, so finish it as the other for Knots.
Note, When you will candy it, you must drain it from the Syrup, wash it and candy it as the Orange and Lemon.
Angelico-Paste.
Take the youngest and most pithy Angelico you can get, boil it very tender, then drain it, and press out all the Water you possibly can, then beat it in a Mortar to as fine a Paste as may be, then rub it through a Sieve; next Day dry it over a Fire, and to every Pound of this Paste take one Pound of fine Sugar in fine Powder; when your Paste is hot, put in the Sugar, stirring it over a gentle Fire till it is well incorporated; when so done, drop it on Plates long or round, as you shall judge proper; dust it a little and put it into the Stove to dry.
To preserve Apricots Green.
Take the Apricots when about to stone, before it becomes too hard for a Pin easily to press through; pare them in Ribs very neatly because every Stroke of the Knife will be seen; then put them into fair Water as you pare them, then boil them till tender enough to slip easily from your Pin, then drain them, and put them into a thin Sugar, that is to say, one Part Sugar clarified, and one Part Water; boil them a little, then set them by till next Day, then give them another Boil; the Day after drain them and boil your Syrup a little smooth, and put it to them, giving them a Boil; the next Day boil your Syrup a little smooth and put it upon them without boiling your Fruit; then let them remain in the Syrup four or five Days; then boil some more Sugar till it blows, and add it to them; give all a Boil, and let them be till the Day following; then drain them from the Syrup, and lay them out to dry, dusting them with a little fine Sugar before you put them into the Stove.
To put them up in Jelly.
You must keep them in the Syrup so preserved till Codlins are pretty well grown; take Care to visit them sometimes that they do not sour, which if they do, the Syrup will be lost; by reason it will become muddy, and then you will be obliged to make your Jelly with all fresh Sugar, which will be too sweet; but when Codlins are of an indifferent Bigness, draw a Jelly from them as from Pippins, as you are directed in [p. 8]; then drain the Apricots from the Syrup, boil it and strain it through your Strain-bags; then boil some Sugar (proportionable to your Quantity of Apricots you design to put up) till it blows, then put in the Jelly and boil it a little with the Sugar, then put in the Syrup and the Apricots, and give them all a Boil together, till you find the Syrup will be a Jelly; then remove them from the Fire, and scum them very well, and put them into your Pots or Glasses, observing as they cool if they be regular in the Glasses to sink, and disperse them to a proper Distance, and when thorough cold to cover them up.