Take the Newington Peach, when full ripe, split it, and take out the Stone, then have ready a Pan of boiling Water, drop in the Peaches, and let them have a few Moments scalding; then take them out, and put them into as much Sugar, only clarified, as will cover them, give them a Boil round, then scum them and set them by till the next Day; then boil some more Sugar to blow very strong, which Sugar put to the Peaches, and give them a good Boil, scum them, and set them by till the Day following; then give them another good Boil, scum them and put them into a warm Stove for the Space of two Days; then drain them, and lay them out one half over the other, dust them and put them into the Stove; the next Day turn them and dust them, and when thorough dry, pack them up for Use.
To preserve Peach-Chips.
Pare your Peaches, and take out the Stones, then cut them into very thin Slices, not thicker than the Blade of a Knife; then to every Pound of Chips take one Pound and an Half of Sugar, boiled to blow very strong, then throw in the Chips, and give them a good Boil, then let them settle a little, take off the Scum, and let them stand a Quarter of an Hour, then give them another good Boil, and let them settle as before; then take off the Scum, cover them, and set them by; the next Day drain them, and lay them out Bit by Bit, dust them, and dry them in a warm Stove; when dry on one Side, take them from the Plate with a Knife, and turn them on a Sieve; and then again, if they are not pretty dry, which they generally are.
To put them in Jelly.
Draw a Jelly from Codlins, and when they are boiled enough, take as much Jelly as Sugar, boil the Sugar to blow very strong, then put in the Jelly, give it a Boil and put it to the Chips; give all a Boil and scum them, then put them into your Glasses.
To preserve Walnuts White.
Take the largest French Walnuts, when full grown, but before they are hard, pare off the green Shell to the White, and put them into fair Water; then throw them into boiling Water, and boil them till very tender; then drain them and put them into a clarified Sugar, give them a gentle Heat; the next Day boil some more Sugar to blow, and put it to them, giving them a Boil; the next Day boil some more Sugar to blow very strong, put it to the Walnuts, give them a Boil, scum them, and put them by, then drain them and put them on Plates, dust them and put them into a warm Stove to dry.