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The Flech Apricox

Take a pint of the Jelly of John Apple & 1 lb of Aprecox
pared &sliced into thin chipps & 1lb & 1/2 of the soft double refined suger
& boyle the till they jelly scum it very cleane & take it up into
very [s . . . llon] Glasses; if you can gett ye jelly of white currance ot
white plumbs will do as well as John Apples, keep a little of
the suger out in the boyling it will make it the sooner jelly/

The Flech of White Quinces

Take a large kettle of faire water & when it boyles fling in
Your whole quinces only the cores taken out, keep yor quinces
turning that both sides coddle then take them up into a dry coale &
close covered; & when they be pretty coole hold them in a cloth &
pare them & slice all that is very white into this chipps, dusting some
fine suger over ym, then take 1 pint & halfe of the jelly of John
Apples &, 1pound of the best double refined suger & when it boyles up
fling in 2pounds of the sliced quinces & 2pounds more of suger & boyle it
very fast till it jelley then take it up into shallow glasses then the
cleane jelley may be seene from the from the quinces

To Preserve the Kentish Cherrrie in
Jelley

Take 2pounds of the fairest cherries ripe & stone ym &, take 1/2 lb pouder
suger & stren some in the bottome of the pan & the rest among the
cherries, set your pan on the fire & when it hisses take of the pan &
gently shake thm, set them over againe & boyle them till they be almost
enough then put them gently into a cullender to draine out the
sirrup then take & halfe of the juce of Red currence Raw with 1pound & 1/2
of loafe suger & when it is ready to boyle put in ycherries out
of the cullender & boyle them, after take them of the fire & shake them
gently & when you seen them jelly take them of the fire againe &
those that be ragged close up with your fingers & lay them in your glasses
& when they be a little cold cover them well with jelly/

To Dry any fruit wth out &c ==

Take peares or pippins & lay them in a cleane Earthen pan
one by one, bake them full but not to crack; then lay them on Cive
Bottoms in an oven with only a drying heat & so every day
turn them till they be dry;