it out, and set up a long piece of Marchpane first baked in the middle
of the Marchpane, stick it with several sorts of Comfits, then lay on
Leaf-gold with a Feather and the White of an Egg beaten.


125. _To preserve Green Pippins._

Scald some green Pippins carefully, then peel them, and put them into
warm water, and cover them, and let them stand over a slow fire till
they are as green as you would have them, and so tender as that a straw
may run through them, then to every pound of Apples, take one pound of
fine Sugar, and half a pint of water, of which make a Syrup, and when
you have scumm'd it clean, put in your Apples, and let them boil a
while, then set them by till the next day, then boil them throughly, and
put them up.


126. _To preserve Peaches._

Take your Peaches when you may prick a hole through them, scald them in
fair water and rub the Fur off from them with your Thumb, then put them
in another warm water over a slow fire, and cover them till they be
green, then take their weight in fine Sugar and a little water, boil it
and scum it, then put in your Peaches, and boil them till they are
clear, so you may do green Plumbs or green Apricocks.


127. _Marmalade of Damsons._

Take two Pounds of Damsons, and one Pound of Pippins pared and cut in