Take two pounds of fine sugar and a pint of water; let it boil up and skim it; put in sixteen quarters of Kentish pippins pared and cored, and let them boil fast till they are very clear. Put in a pint of jelly of pippins, and boil it till it jellies; then put in the juice of a lemon; just let it boil up, and put them in bottles. You may put in the rind of an orange, first boiled in water, then cut in long thin pieces, and put it into the sugar at the same time with the pippins.
Apples, to preserve green.
Take green apples the size of a walnut, codlings are the best, with the stalks on; put them into spring water with vine leaves in a preserving pan, and cover them close; set them on a slow fire. When they are soft, take off the skins, and put them with vine leaves in the same water as before, and when quite cold put them over the fire till they are quite green. Then put them into a dish without liquor; sift loaf sugar over them while they are hot; when dry, they make a good syrup.
Golden Pippins, to preserve.
Into a pint of clear spring water put a pound of double-refined sugar, and set it on the fire. Neatly pare and take out the stalks and eyes of a pound of pippins; put them into the sugar and water; cover them close, and boil them as fast as you can for half a quarter of an hour. Take them off a little to cool; set them on again to boil as fast and as long as they did before. Do this three or four times till they are very clear; then cover them close.
Crabs, to preserve.
Gently scald them two or three times in a thin syrup; when they have lain a fortnight, the syrup must be made rich enough to keep, and the crabs scalded in it.
Siberian Crabs, to preserve (transparent.)
Take out the core and blossom with a bodkin; make a syrup with half their weight of sugar; put in the apples, and keep them under the syrup with a spoon, and they will be done in ten minutes over a slow fire. When cold, tie them down with brandy paper.