Take Cornelian-Cherries, when they are full ripe, and take their weight in fine Sugar powder'd; then put these into your preserving Pan, and lay a Layer of Sugar, and another of Fruit; and so on till you have laid all in, covering them with Sugar; then pour upon them half a Pint of White Wine, and set it on the Fire, and as soon as the Sugar is all melted, boil them up quick, and take off the Scum as it rises, stirring them every now and then: and when the Fruit is clear, they are enough. Then put them into Glasses, and cover them with Papers.
To make Marmalade of Cornelian-Cherries. From the same.
When your Cornelian-Cherries are full ripe, take out the Stones, and to every Pound of Fruit, take its weight of fine Sugar powder'd. Wet it with White Wine, and boil it to a candy'd height; then put in your Fruit, with the Juice that comes from them; then boil them very quick, and stir it often, scumming it clean; and when you see it very clear, and of a good Consistence, put it into a glaz'd earthen Pan; and when it is almost cold, put it into Glasses, and cover them with white Paper, and keep it in a dry Room. Note, If you let any of these sharp Fruits stand to cool in your Sweet-meat-Pans, they will take an ill taste from them.
To make Jamm of Damsons. From the same.
Take Damsons, full ripe, a Gallon; pick them from the Stalks, that may happen to be about them, and the Leaves that are sometimes gather'd with them: then take near their weight of Sugar, and about a Quart of Water, and boil them well together, and put in your Damsons, and boil them till they are tender, breaking them with a Spoon, all the while, till the whole is thicken'd. Then put it in Gallypots, and set it to cool; then close the Pots down with Leather.
To preserve Currans in Jelly. From the same.
Take some of the large Dutch red or white Currans, when they are ripe, and pick them from the Stalks; then, with a Pin, pick out the Stones; or, you may, if you will, leave them on the Stalks, if they are large Bunches, but still pick out the Kernels. Then take their weight in Sugar, and wet it with a little Water, and add a little Syrup of Raspberries to it; then boil it to a Syrup, scumming it as it rises: then put in your Currans, and boil them up quick, shaking them often, still taking off the Scum as it rises. They will be enough done to put up, when the Syrup will jelly, as you may try by putting some in a Spoon, and letting it cool. When you find this, pour out all into Glasses, when it has cool'd a little. If your Currans are pick'd from the Stalks, or if they are in Bunches, then let the Syrup be half cold, and pour it into the Glasses; and then put in your Bunches, placing them as you would have them situated, and as it cools, they will fix in their several Stations; cover the Glasses then with white Paper.
Note, The red Currans ought to be done by themselves, and the white by themselves, for both together will make a disagreeable Mixture.
To dry Apricots. From Mrs. Walsingham of Suffolk.
Chuse for this use, the large Turkey or Roman-Apricot, almost ripe; Stone them, and pare them; then throw them into cold Water, with the Parings; weigh the pared Apricots, and prepare an equal weight of fine Sugar powder'd; then put some of the Water the Apricots were steep'd in, to the Sugar, and boil them to a candy'd height: you may then put in your Apricots, and boil them till they are clear, and when they have lain a few Days, in the Syrup, lay them upon a fine Wyre-Sieve, and dry them in a warm Place. Then, when they are done, put them in oaken Boxes, with Papers between them.