Take currans either red or white before they are thoroughly ripe; you must not take them from the stalk, make a pickle of salt and water and a little vinegar, so keep them for use.
They are proper for garnishing.
359. To make Barberries instead of preserving.
Take barberries and lie them in a pot, a layer of barberries and a layer of sugar, pick the seeds out before for garnishing sweet meats, if for sauces put some vinegar to them.
360. To keep Asparagus or Green Pease a Year.
Take green pease, green them as you do cucumbers, and scald them as you do other pickles made of salt and water; let it be always new pickle, and when you would use them boil them in fresh water.
361. To make white Paste of PIPPENS.
Take some pippens, pare and cut them in halves, and take out the cores, then boil 'em very tender in fair water, and strain them thro' a sieve, then clarify two pounds of sugar with two whites of eggs, and boil it to a candy height, put two pounds and a half of the pulp of your pippens into it, let it stand over a slow fire drying, keeping it stirring till it comes clear from the bottom of your pan, them lie them upon plates or boards to dry.
362. To make green Paste of PIPPENS.
Take green pippens, put them into a pot and cover them, let them stand infusing over a slow fire five or six hours, to draw the redness or sappiness from them and then strain them thro' a hair sieve; take two pounds of sugar, boil it to a candy height, put to it two pounds of the pulp of your pippens, keep it stirring over the fire till it comes clean from the bottom of your pan, then lay it on plates or boards, and set it in an oven or stove to dry.