Take a pint of jelly, a pound and a quarter of sugar, make your jelly with three or four spoonfuls of water, and put your sugar and jelly together, set it over the fire to heat, but don't let it boil, then put it into the cake pots, and set it in a slow oven till iced over.
382. To make BULLIES CHEESE.
Take half a peck or a quartern of bullies, whether you please, pick off the stalks, put them in a pot, and stop them up very close, set them in a pot of water to boil for two hours, and be sure your pot be full of water, and boil them whilst they be enough, then put them in a hair-sieve to drain the liquor from the bullies; and to every quart of liquor put a pound and a quarter of sugar, boil it over a slow fire, keeping it stirring all the time: You may know when it is boiled high enough by the parting from the pan, and cover it with papers dip'd in brandy, so tie it up close, and keep it for use.
383. To make JAM of BULLIES.
Take the bullies that remained in the sieve, to every quart of it take a pound of sugar, and put it to your jam, boil it over a slow fire, put it in pots, and keep it for use.
384. To make SYRRUP of GILLIFLOWERS.
Take five pints of clipt gilliflowers, two pints of boiling water and put to them, then put them in an earthen pot to infuse a night and a day, take a strainer and strain them out; to a quart of your liquor put a pound and half of loaf sugar, boil it over a slow fire, and skim it whilst any skim rises; so when it is cold bottle it for use.
385. To pickle GILLIFLOWERS.
Take clove gilliflowers, when they are at full growth, clip them and put them into a pot, put them pretty sad down, and put to them some white wine vinegar, as much as will cover them; sweeten them with fine powder sugar, or common loaf; when you put in your sugar stir them up that your sugar may go down to the bottom; they must be very sweet; let them stand two or three days, and then put in a little more vinegar; so tie them up for use.
386. To pickle CUCUMBERS sliced.