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To keep Green Peas till Christmas, Sfc.
the bottles with brandy. Stop them close, and keep them
in a dry place.
To preserve Apricots. Pare your apricots, divide them
in halves to take out the stones, and give them a light
boiling in a pint of water, or according to your quantity
of fruit; then add to the water after taking out the fruit
the weight of your apricots in sugar, and boil it till it
comes to a syrup ; put in the apricots again, and give
them a light boiling, taking off the scum as it rises.
When the syrup jellies, it is enough: then take up the
apricots, and cover them with the jelly ; put cut paper
over them, and lay them down when cold.
To preserve Apricots green. Take apricots when they
are young and tender, coddle them a little, rub them
with a coarse cloth to take off the skin, throw them into
water as you do them, and put them in the same water
they were coddled in ; cover them with vine leaves and
white paper, or something more at the top : the closer
you keep them the sooner they are green ; be sure you
do not let them boil; when they are green, weigh them,
and to every pound of apricots, take a pound of loaf
sugar, put it into the pan, to every pound of sugar, a gill
of water; boil your sugar and water a little, and skim
it, then put in your apricots, let them boil together till
your fruit looks clear, and your syrup thick; skim it all
the time it is boiling, and put them into a pot covered
with paper, dipped in brandy.
To preserve Plums. Take plums before they have any
stones in them, which you may know by putting a pin
through ; coddle them in many w'aters till they are as
green as grass; peel them and coddle them again; you
must take the weight of them in sugar and make a sy-
rup ; put to your sugar a pint of water, then put them
in, set them on the fire to boil slowly, till they be clear,
skimming them often, and they will be very green. Put
them np in glasses, and keep them for use.
To keep Green Peas till Christmas. Take fine young
peas, shell them, throw them into a cullender to dram,
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