Note, You must look over these Fruits so kept in Syrup; and if you perceive any Froth on them you must give them a Boil; and if by Chance they should become very frothy and sour, you must first boil the Syrup, and then all together.
To preserve Golden-Pippins in Jelly.
Pare your Pippins from all Spots, and with a narrow-pointed Knife make a Hole quite through them, then boil them in fair Water about a Quarter of an Hour; then drain them, and take as much Sugar as will cover them; boil it till it blows very strong, then put in your Pippins, and give them a good Boil; let them cool a little, then give them another Boil; then if you have, for example a Dozen of Pippins, take a Pound of Sugar, and boil it till it blows very strong; then put in Half a Pint of Pippin Jelly and the Juice of three or four Lemons; boil all together, and put to the Golden-Pippins; give them all a Boil, scum them, and put them into the Glasses or Pots.
To dry Golden-Pippins.
Pare your Pippins, and make a Hole in them, as above, then weigh them, and boil them till tender; then take them out of the Water, and to every Pound of Pippins take a Pound and a Half of Loaf-Sugar, and boil it till it blows very strong; then put in the Fruit, and boil it very quick, till the Sugar flies all over the Pan; then let them settle, and cool them, scum them, and set them by till the next Day, then drain them, and lay them out to dry, dusting them with fine Sugar before you put them into the Stove; the next Day turn them and dust them again, when dry, pack them up.
Note, You must dry them in Slices or Quarters, after the same Manner.
To make Orange Clear-Cakes.
Take the best Pippins, pare them into as much Water as will cover them; boil them to a Mash; then press out the Jelly upon a Sieve, and strain it through a Bag, adding Juice of Oranges to give it an agreeable Taste: To every Pound of Jelly take one Pound and a Quarter of Loaf Sugar, boil it till it cracks, then put in the Jelly and the Rind of a grated Orange or two, stir it up gently over a slow Fire, till all is incorporated together; then take it off, and fill your Clear-cake Glasses, what Scum arises on the Top, you must carefully rake off before they are cold, then put them into the Stove; when you find them begin to crust upon the upper Side, turn them out upon Squares of Glasses, and put them to dry again; when they begin to have a tender Candy, cut them into Quarters, or what Pieces you please, and let them dry till hard, then turn them on Sieves; when thorough dry, put them up into your Boxes.
Note, As they begin to sweat in the Box, you must shift them from Time to Time, and it will be requisite to put no more than one Row in a Box at the Beginning, till they do not sweat.