363. To make red Paste of PIPPENS.
Take two pounds of sugar, clarify it, then take rosset and temper it very well with fair water, put it into your syrrup, let it boil till your syrrup is pretty red colour'd with it, then drain your syrrup thro' a fine cloth, and boil it till it be at candy-height, then put to it two pounds and a half of the pulp of pippens, keeping it stirring over the fire till it comes clean from the bottom of the pan, then lie it on plates or boards, so dry them.
364. To preserve FRUIT green.
Take your fruit when they are green, and some fair water, set it on the fire, and when it is hot put in the apples, cover them close, but they must not boil, so let them stand till thye be soft, and there will be a thin skin on them, peel it off, and set them to cool, then put them in again, let them boil till they be very green, and keep them whole as you can; when you think them ready to take up, make your syrrup for them; take their weight in sugar, and when your syrrup is ready put the apples into it, and boil them very well in it; they will keep all the year near some fire.
You may do green plumbs or other fruit.
365. To make ORANGE MARMALADE.
Take three or four seville oranges, grate them, take out the meat, and boil the rinds whilst they are tender; shift them three or four times in the boiling to take out the bitter, and beat them very fine in a marble mortar; to the weight of your pulp take a pound of loaf sugar, and to a pound of sugar you may add a pint of water, boil and skim it before you put in your oranges, let it boil half an hour very quick, then put in your meat, and to a pint take a pound and a half of sugar, let it boil quick half an hour, stir it all the time, and when it is boiled to a jelly, put it into pots or glasses; cover it with a paper dipp'd in brandy.
366. To make QUINCES WHITE another Way.
Coddle your quinces, cut them in small pieces, and to a pound of quinces take three quarters of a pound of sugar, boil it to a candy height, having ready a quarter of a pint of quince liquor boil'd and skim'd, put the quinces and liquor to your sugar, boil them till it looks clear, which will be very quickly, then close your quince, and when cold cover it with jelly of pippens to keep the colour.
367. To make GOOSEBERRY VINEGAR.