Take a pound of sugar and boyle it almost to a candie height then put a pound of Apricocks sliced very thin but not pared into it stir them about and let them stand on a soft fire till the sugar be melt’d then put them in cake glasses and set them in a stove & when they begin to dry turn them out on glasses.
63. To make Sirrop of Violets.
Take half a pound of pickt violets and put a pint of water boyling hot to them cover them close and let it stand one day then strain it out and to a pint of the liquor put 2 pound and quarter of Sugar and set it into a kettle of boyleing water and let the Sugar dissolve and scumme it well when its scaulding hot its enough and when cold bottle it.
64. To dry Cherrys.
Stone 6 pound of cherrys and put one pound of Sugar to them and let them boyle as quick as you can till they look clear then let them lay in ye sirrop 3 days then lay them on sives and set them in an oven after bread is baked 2 or 3 times turning them.
65. To make Apricock Marmelade or Cakes.
Take your Apricocks, pare, stone, and quarter them then take the weight of them in Sugar and put half of it to the Apricocks and set them on the fire and keep them Stiring lest they burn and when they are tender take them off and mash them small then take the other half of Sugar and melt it with water and let it boyle a little then take it off and put in the Apricocks and stir it well together and put it in your glasses and in 2 days turn out your cakes on glasses to dry.
66. To make White Quince Marmelade very good.
Take a pound of quince and a pound and quarter of Sugar wet your Sugar pretty thin with water then put to it half a pint of stronge jelly made with the cores of quinces, pare your quinces and core them & quarter them and put them into your sugar and jelly, set it on a very quick fire and let it boyle as fast as possible it can and Stir it all the time you must keep out a little of the Sugar to Strew over it when its almost boyl’d, and when its enough and taken off ye fire Stir into it 3 spoonfulls of ye juice of lemons.