Take green walnuts of bigest Size you can get and of the bigest kind about a week after mid-summer put them in a bag and boyle them in a great kittle of water till they be tender then peel off ye outward skin that looks black and put into every second a clove put them into somewhat more then the weight of powder Sugar and cover them in the dry Sugar and let them lay a day or 2 then boyle them up 2 or walms on a gentle fire. probatum.
103. To make Cheesecakes.
Set your best milk which is Strokeing and put in as much runnet as you think fit and when tis come brake it not but in a cloth and put it in a vate and set a light press upon it and let it Stand cut your curd in pieces and put it in a morter and grind and beat your curd put in the quantity of half a pound of butter to as much curd as a little thin cheese vate will hold when tis well beaten together put in a pound and half of currants and Some cloves and mace and Some rosewater with the eggs you must take 6 yolks and 2 whites and beat them well together with rosewater and put in a pint of cream and a quarter of a pound of sugar when you have prepared the coffins fill them not to full and see you then put them in and when they are risen draw them out and then mix them together some butter melted and some Sugar rosewater, take a feather and wash them with it. your paste you must make as you do for tarts.
104. To Preserve Green Apricocks.
Take apricocks when the stones are firm in them and to every pound of apricocks a pound of sugar pare them very thin slit them up the sceame as you pare them put them into cold water else they will lose their colour, being pared put them into a Skillet of cold water and set them on a fire close cover’d till your water be scaulding hot and let them stand till they are pretty cold then Set them on the fire again till the water be Scaulding hot then take them off till the water be Somewhat cold let the water be never more then scaulding hot and a little colder after by degrees till they be as green and as tender as you will have them then take them out of the water and lay them in a dish and strew some of your weigh’d sugar on them else they will presently loose their colour then put your Sugar into your preserveing pan and to every pound of Sugar take a quarter of a pint of the same water as the apricocks was boyled in then melt your sugar and put in your apricocks and after a little boyling they will stone then put them into the Sirrop again and being boyled a while take them out ye Sirrop and lay them in a broad silver dish and boyle the Sirrop to what hight you please if you boyle it to little it will not keep you may if you please put to these a grain or 2 of musk and Ambergrease pour the Sirrop while it is hot on the apricocks so let them stand till ye next day then put them up into glasses.
105. To Preserve Goosberrys.
Gather the fairest round goosberrys when they are at their full bigness & before they begin to be soft when they are new gather’d cut off the black tops and stone them strewing fine Sugar upon them as you Stone them then to 3 quarters of a pound of stoned goosberrys take a pound of double refined Sugar finely beaten and lay half of it in the bottom of your pan then lay in your goosberrys one by one all over upon the Sugar, then put in ye rest of your Sugar but keep a Spoonfull or more of it to Strew upon it in the boyleing then Stamp a few goosberrys the black being taken off and Strain the juice out of them and of that juice put in 12 Spoonfulls to this proportion drop it out of the Spoon all over the Sugar and goosberrys then set them on a very quick fire to boyle as fast as you can to boyle up to the top of the pan then take them off and shake the pan and strew on some of the Sugar and presently set it on the fire again to boyle up then take it off and shake it and set it on again to boyle fast and when you see the goosberrys look very clear take them off and when they are a little cold put them up in glasses take them up with Sirrop for if you take them without the Sirrop they will not be plump then put them up but let them not be covered till they are cold you must try to see whether the Sirrop will jelly before you put them up.
106. To Preserve Sweet Lemons or Oranges.
Take your oranges and pare them very thin and lay them all night in cold water then boyle them half an hour and put them into cold water yn make holes on the top where the stalk growes and take out the seeds as clean as you can and let them lay in that water till the next day then boyle them again almost half an hour then take them up and Set them upon a double cloth and cover them with a cloth till they be almost cold then weigh them and take to every pound of orange a pound and half of Sugar and to every pound of Sugar a wine pint and half of water boyle your sirrop and strain it and when it is almost cold put in your oranges and boyle them with a soft fire till they look clear and the Sirrop of a good hight about a fortnight or 3 weeks after take your Sirrop from your oranges and boyle it again and when it is cold put your oranges in it and keep it in glasses. ye great red oranges will do best this way.