with fair water and Sugar, seeth it, and scum it very clean, then being
almost cold, put in your Pippins, so boil them softly together, put in
as much rind of Oranges as you think will tast them, if you have no
Oranges take whole Cinamon and Cloves, so boil them high enough to keep
them all the year.



_To preserve fruits green._

Take Pippins, Apricocks, Pear-Plums, or Peaches when they be green,
scald them in hot water, and peel them or scrape them, put them into
another water not so hot as the first, then boil them very tender, take
the weight of them in Sugar, put to it as much water as will make a
syrup to cover them; then boil them something leisurely, and take them
up, then boil the syrup till it be somewhat thick, that it will batten
on a dish side, and when they are cold, put them together.



_To preserve Oranges and Lemons the best way._

Take and boil them as for paste, then take as much sugar as they weigh,
and put to it as much water as will cover them by making a syrrup, then
boil them very leisurely till they be clear, then take them up and boil
the syrup till it batten on the dish side, and when they are cold put
them up, &c.