sci01282_mss

To Pickle Gerkins

Pick the Clear ones that are not Speckey rub them with a Coars Cloth Put them in a Jarr & pour Vinegar on them boiling hot Stuff them down Cloas with a Cloth boil your Vinegar a Second & a third Day & pour on in the Same manner but you must Put the Gerkins in the last time & let them Simmer Close cloverd but be sure they do not boil a Brass pan is the best to do them in when they are as green as you like take them out put them in the pan with a little mace Ginger White Pepper & a little [torn edge] the Vinegar hot upon them [torn edge - text from preceding leaf]

Quince Marmalade

Pare Core & quarter your quinces throw them into Cold water then take the Cores and Pippens and boil them in water till it will Jelly to a quart of this Jelly put four Pound of quince and three Pound of Sugar then put it over the fire Cover it Close and let it boill till the quince is Soft then force them thro a Callander then put it back to your Syrrup & boil it for half an Hour or to what thickness you Please you must heet it Constantly Stirring after it begins to boil or it will burn to the bottom of the Pan it will keep years -

Ras[ (Carp - crossed out] Cakes

To a Pound of Rasps take a quarte of a Pound of Sugar D'ble refind Pound your Sugar very fine then Put your Rasps into the Preserving pan as they warm keep mashing them with the back of the Spoon and when boild about a quarter of an hour take them of the Fire and Stir in the Sugar but do not boil it after Stir it now & then till it is a little Coold then pour it into a Dish or any thing that is flatt at the Bottom Set it in a warm Place to dry Either near the fire or in the Sun & when Dry cut it out into little Cakes with a Cannister lid, Sift a little over it whilst Drying & keep them in a Dry Place

Small Orange Chips

Take the Pareings of your Oranges Cut them into thin Chips boil them in Water a long time till they are quite Soft then Drain them from the Water make a thin Sirrup of Sugar & water when boild & Scumd Put in your Chips boil them about Ten minutes then Set them by for a Day or two then boil them again about a quarter of an hour pour them upon a Seive to Drain the Syrrup from them then put them upon a Dish before the Fire to Dry Sift Sugar over them & turn them about & when Dry Enough put them by to keep -