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{LB} To preserve the Kentish or golden pippen {107}
{33}

Weigh 1^li of pippins before they be pared to 1 ^li & 1/2 of Sugar, Moll the
Sugar in water but not boyle it pare your pippins & cut cut the Crosse
way & put them Into the Sirrup, & let them boyle as fast as you can, &
when they begin to want Sirrup put in half a pint of Renish
wine & when they Looke Clear put In a pint of the Jelly of John App[ly]
& boyle it Exceedingly fast till you see it gelley; have a care that you
do not boyle the Jelly too high, at the Latter end put In the Juce of
Leamon as much as will tast sharp & give them a boyle or 2; after
then take them up very gently the pan being turn'd on one side; Let
one take the Jelly as fast as possibly & run it through a pece
of Muslin Into a Bason; If any of your pippins breake you must
make them up againe In a spoone If you would have them whole
clap 2 together, but the preserve, better In halves /

To Make Fruit Biskit
{LB}

Take the pulse of any fruit & the same weight of Sear =cht
Sugar & beat it together 3 hours then put them Into Coffins of paper
& let them Into a Stove; the next day turn them. In 2 or 3 dayes they
will be dry

{LB} To Dry Plumbs

Slit the plumbs on the one side & put them in a stone pot with half
the weight of Suger or lesse; & when houshold Bread comes out of the
oven; make the pot close & set it Into the oven; & close up the oven
The next day take the plumbs from the Sirrup & slip out the
Stones cut Som plumbs Into halves & Lay unto a halfe
plumb a whole one So dry them & after wash them /

{LB} Pear Cakes of Rasberries

Straine the Rasberries through a Canvas strainer then boyl
it & Scum it put to it as much goosberry Jelly as Rasberries & to
every li of that so mingled at to it 1 ^li of double Refined Suger; &
boyle it almost to Suger againe & pour it so the Juce being set
over the fire to warm but not to boyle so Let it Stand sealing till
all the Suger be melted; then take it up Into your cleare Cake Glasses
& set it Into your Stove to dry be carefull in the turning them & keep the Stove
of an equall heat /