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Of Drying and Candying.
that turn it into a plate. These tilings are made at the
pewterers.
To make Marmalade. To two pounds of quinces, atld
three quarters of a pound of sugar, and a pint of spring
water ; put them over the fire, and boil them till they
are tender ; drain olf the liquor, and bruise them ; then
put them into it again, let it boil three quarters of an
hour, and put it into your pots or saucers.
OF DRYING AND CANDYING.
To dry Peaches. Take the fairest and ripest peaches,
pare them into fair water: take their weight in double
refined sugar : of one half make a very thin syrup ; pu,t
in your peaches, boiling them till they look clear, then
split and stone them. After this boil them till they are
very tender, lay them a draining, take the other half of
the sugar, and boil it almost to a candy ; put in your
peaches, and let them lie all night, then lay them on a
glass, and set them in a stove till they are dry. If they
are sugared too much, wipe them with a wet cloth a
little ; let the first syrup be very thin ; a quart of water
to a pound of sugar.
To dry Cherries. To four pounds of cherries, put one.
pound of sugar, and just as much water to the sugar as
will wet it , when it is melted, make it boil, stone your
cherries, put them in, and give them a boil; skim them
two or three times, take them off, and let them stand in
the syrup two or three days ; then boil your syrup again,
and put it to them, but do not boil your cherries any
more. Let them stand two or three days longer, then
take them out, and lay them in a sieve to dry; when
dry, lay them in rows on paper ; a row of cherries, and
a row of white paper, in boxes.
to candy Angelica. Gather it in April, boil it in water
