Peradventure, to keep all the year, there may be requisite a little more
Sugar.
TO MAKE AN EXCELLENT SYRUP OF APPLES
Slice a dozen or twenty Pippins into thin slices, and lay them in a deep
dish, _stratum super stratum,_ with pure double refined Sugar in powder.
Put two or three spoonfuls of water to them, and cover them close with
another dish, luting their joyning that nothing may expire. Then set them
into an oven. And when you take out the dish, you will have an excellent
Syrup, and the remaining substance of the Apples will be insipid.
You may proceed with Damsens, or other plumms, in the same manner, and you
will have excellent stewed Damsens, (as fair as preserved ones) swimming in
a very fine Syrup.
SWEET-MEATS OF MY LADY WINDEBANKS
She maketh the past of Apricocks (which is both very beautiful and clear,
and tasteth most quick of the fruit) thus, Take six pound of pared and
sliced Apricocks, put them into a high pot, which stop close, and set it in
a kettle of boiling water, till you perceive the flesh is all become an
uniform pulp; then put it out into your preserving pan or possenet, and
boil it gently till it be grown thick, stirring it carefully all the while.
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