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{108} L B. To Dry Apricoet

Take them before the bear ripe & take their weight in sugar & pare them & take out
the stones, cut them in halves & have a sirrup made with their weight in sugar
double refined boyld as high as to slip out then put in your Apricox boyl them at
nice lest they break after lay them out to dry in a stove when they are
a little stiffe: put 2 halves together & dry them up/

{Swindan} To Make Leamon or Cytorn Jelley

Take 12 John Apples pare & quarter them & pick out the seeds, &
put them In as much water as will cover them & boyle it a pace till
the liquer be very strong then straine it through a jelly Bag & take
the weight & halfe of the best sugar, & the juice of 12 Cytorns, or as much
juice of cytorns, & put it to the water & allow 1/4 of a lb or more for the
water juice, then boyle your sugar to a candy & mix it with your liquer
let it stand halfe an hour over the fire but not boyle by any
meanes, then run it through a jelly bag into your glasses, & in
the bottom of your glasses lay some orrange & leamon peels, boyled
& scraped thin & cut as small as a thread, & dryed before the fire
& the will turne like Cyphers/

Apricox Marmalet
{Lemon}
Pare, stone, & quarter them &take their weight in the best sugar, &
stren sugar in the bottom of the pan & then alay of Aprecox &
of sugar till all be in & to 1lb of Apricot halfe a pint of the
jelly of John Apples then set them on a very quick fire & boyle it
a pace breake the Apricox a little & when it jellies & is enough
put it up

Kentish Chery Marmalet

Take 2^li of cherries, & bruise them as you stone them & take halfe
their weight in sugar finely beat set them over the fire & boyle
them a pace mashing them as small as you can, & when they be almost
enough put in halfe a pint of the juice of Red Curiance & boyle
it longer till it jelly then put it into your glasses/