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95 RAspe the skinnes of these fruits, cut them in halfes, and take out the cores, lay the rindes presently in faire water two or three dayes, to take away their bitternesse, then boile them fiue or sixe times, in seueral waters for the same purpose, and when they be tender take them vp, and dry them in a faire cloath; then couer them in clarified Sugar, and boile it leasurely
two houres, then take them off, and put them in an ear∣then Pipkin, and let them so remaine foure or fiue dayes, or longer the better, when you will dry them, set them on the fire againe vntill they be through hot, drain them, and the whilest boile fresh Sugar to a Candie height, then put them in, take them out, and lay them on a basket-makers lattice, and dry them in a warme Ouen in one night, and they are ready.
96 GAther the fairest of this fruit before they bee
throughly ripe, pricke them with a Pen-knife, and couer them in clarified Sugar, heat them on the fire vntill they crack, then take them vp, and put fresh Sugar to that sirupe, and boile it a good deale higher, now and then taking it off and scumming it cleane: then put in the Plums againe, and warme them againe in the hot Sugar about halfe an houre, then poure them into a pot or glasse, and let them remaine 3. or 4. dayes in that hot Sugar, then warme againe these Plums, and set them a cooling; then boile as much fresh Sugar as will couer them vnto a candie height, and put
the plums into that hot Su∣gar, and so let it boile leysure∣ly a quarter of an houre, now and then turning them, for that will make them take Su∣gar, then take them vp be∣tweene hot and colde, and lay them on a sheete of glasse, and so drie them in a stoue, or in a warme Ouen.
97 GAther this fruit also in a faire sun-shine day a∣bout two or three of the clocke, when the sunne hath taken off all the outward moisture from them, which otherwise would hinder the worke.
In all other practise doe as in the white peare-plum hath beene shewed.
98 PAre this fruit, and cut out the coare, and so soone as you haue prepared a piece, cast it into a bason of faire running water, then boile the weight thereof in clarified Sugar vnto a Candie height, then drie your Pippins with a faire cloath, and boile them apace in the hot Sugar, and euer when you see any froth, take them off the fire and scum them verie cleane, then
turne them and set them on againe and boile them apace; then (as before) take them off and scum them, and set them on the fire againe, and doe so halfe a dozen times at at the least and when your Sugar is at a Candie height, take out your pippins and put them in a warme Ouen, and let them stay two or three houres, and they will be drie.
99 TAke faire large Apri∣cocks well coloured, but not too ripe, pare and stone
them, and couer them in cla∣rified Sugar, boile them ley∣surely turning them, & scum∣ming them verie often: then take them off the fire, and let them stand all night in that sirupe, the next day warme them againe, and when they be hot, take them out, and set them a dreining againe, then boile other Sugar a little higher with the Apricockes leysurely, now and then turn∣ing them, & scumming them, and let them stand in the si∣rupe vntill the next day; the next day warme them againe, and then lay them a dreining, then boile other Sugar to a Candie height, and put the
Apricockes into the boiling Sugar, turne them vntill you see the Candie grow about them, & lay them on a sheete of glasse, and set them into a warme Ouen after the bread hath beene drawne, and let them stand about three houres, the next day take them out and turne them, & doe so a weeke at least; for they will be verie long a dry∣ing
100 PAre your Norwich Pare, or any other of the best that you can get, but leaue
the staulke and the peepe on, prick it with a penknife, and put them into a earthen pot, and bake them a little in an Ouen, then put them vpon straw or bents, into a white plate or latten-pan into an Ouen presently after the drawing of the bread, doe so a weeke together, or longer, and the fruit will last the longer.