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{272}To make Aprecock Tumballs
Take Aprecockx that are very Ripe paire them & Take out none
but the softest of Them put them in a dish & Set them over a Chapin dish
of Coals to disolve it slowe[ 6t] any hard Lumps prick them out or
straine it then set it over the Fire, when it is as dry as it will be
Take it off and let it Coole then make it into past with Loaf sugar
beaten then rowl them as small as you Can & Cutt them in what
fasion you please 2 or 3 Apricocks will make a great many
To Make Fruit Wafters
Take your Fruit a Goosberys Currens or any Fruit that will
Gelley Stew them in a Jugg pott as for Clear Caks when you have
powered away the Clene put the pulpe thorough a sieve if you add
a Little of the Clear Juce it makes your water the clearer take halfe
the weight of your Pulpe in double refined sugar scald on boyle it to
an Convenient Thickness & while the pulpe is boyling put the suger to it
warme it for Red but if for white let the suger Coole againe Foald it
till the Sugar is well mixed but be sure it boyle not then drop it and
Set it in your stove till they will turne the cut of then and
Rowle some thouse you Rowle must be droped broader that you may
Rowle them double
To Make Orange or Lemon Wafers.
Take 6 oranges chipp them as for perserving and
sweten them to take away the bitterness then boyle them in sedth
Waters till they are tender then take the meche and take
of all of the skins of 3 put all thorough a hose but before your
weight in Suger [sift] it fine and heat it and make your
pulpe scalding hott & then put in your hot sugar Let it mix will
put in the juce of a Lemmon if you make Lemmon Wafer part of
all the Pill that is yellow water and Boyle them in the other