Cut the stalks in lengths of four or five inches, and take off the thin skin. If you have a hot hearth, lay them in a dish, and put over a thin syrup of sugar and water: cover with another dish, and let it simmer very slowly an hour; or do them in a blocktin saucepan. When cold, make into a tart, as codlin.
Currant and Raspberry.
Make as a pie; or for a tart; line the dish, put sugar and fruit, lay bars across, and bake.
Applepie.
Pare and core the fruit, having wiped the outside; which, with the cores, boil with a little water till it tastes well. Strain, and put a little sugar, and a bit of bruised cinnamon, and simmer again. In the mean time place the apples in a dish, a paste being put round the edge; when one layer is in, sprinkle half the sugar, and shred lemonpeel, and squeeze some juice, or a glass of cyder; if the apples have lost their spirit, put in the rest of the apples, sugar, and the liquor that you have boiled. Cover with paste. You may add some butter when cut, if eaten hot: or put quince marmalade, orange paste, or cloves to flavour.
Puffs of any sort of Fruit
May be made, but it should be prepared first with sugar. Apples will do, as before directed; or, as follows, eat best: the crust must be thick, if used raw. Pare and slice apple; sprinkle sugar, and some chopped lemon: or stew in a small stonejar. When cold, make it into puffs of thin crust.
A Tansey.
Beat seven eggs, yelks and whites separately: add a pint of cream, near the same of spinach juice, and a little tansey juice gained by pounding in a stone mortar; a quarter of a pound of Naples biscuit, sugar to taste, a glass of white wine, and some nutmeg. Set all in a saucepan, just to thicken, over the fire; then put into a dish, lined with paste to turn out, and bake it.