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take them fourth of the same Sirrop & let you^r
Sirrop to boilt by hitself, then take the whyle
of an egge & boal it in fair water till their
rise a froth upon the water & as you^r Sirop
boyleth put the froth of you^r egge, into it & let
it boyle till the Sirop looke verie Cleare then
streyne it throughe a Cloth & set it to boilt
agayne, then put you^r Apricocke into you^r Sirop
agayne & let it boile verie lesurely till they
be verie tender then let them to coole & so
keepe them
The reson of laying you^r Apricocke in biran is to
rippen them alyke for that syde whi^ch is most to the
sun is soonest rype & parte of you^r Aprycocke
whi^ch in the shade is not full rype, therfore
if you should go to preserve them as they
Come from the trie, that syde whi^ch is towarde
the sun will breake before the other syde that
is in the shade be tender, therfore the puttinge of
the Apricocke into bran doth keep the one
syde from perishinge & doth ripen the other
syde & so your Apricocke doth preserve in
everie place alyke

A Receipte how to preserve
Raspasses
Take greene pipins & boile them verie tende^r
in fair water then strayne the water fro^m
them & dissolve a li of Suger in the same water
& boile it to a full Sirrop then put your
Raspasses into it & let them boile verie
lesurelie till your Sirrop is in a thin
Jellye, then set them to coole & so keepe them

A receipte to
p^reserve quinces whyte
Take you^r Quinces & pare them &