d smoothen, two or
three times a day.

GELLY OF PIPPINS OR JOHN-APPLES

Cut your Apples into quarters (either pared or unpared). Boil them in a
sufficient quantity of water, till it be very strong of the Apples. Take
the clear liquor, and put to it sufficient Sugar to make gelly, and the
slices of Apple; so boil them all together, till the slices be enough, and
the liquor gelly; or you may boil the slices, in Apple-liquor without
Sugar, and make gelly of other liquor, and put the slices into it, when it
is gelly, and they be sufficiently boiled. Either way, you must put at the
last some juyce of Limon to it; and Amber and Musk if you will. You may do
it with halves or quartered Apples, in deep glasses, with store of gelly
about them. To have these clear, take the pieces out of the gelly they are
boiled in, with a slice, so as you may have all the rags run from them, and
then put neat clean pieces into clear gelly.

PRESERVED WARDENS

Pare and Core the Wardens, and put a little of the thin rind of a Limon
into the hole that the Core leaveth. To every pound of Wardens, take half a
pound of Sugar, and half a pint of water. Make a Syrup of your Sugar and
Water; when it is well scummed, put it into a Pewter dish, and your Wardens
into the Syrup, and cover it with another Pewter dish; and so let this boil
very gently, or rather stew, keeping it very well covered, that the steam
get out as little as may be. Continue this, till the Wardens are very
tender, and very red, which may be in five, or six, or seven hours. Then
boil them up to the height the Syrup ought to be to keep: which yet will
not be well above three or four months. The whole secret of making them
red, consisteth in doing them in Pewter, which spoileth other preserves,
and in any other mettal these will not be red. If you will have any Amber
in them, you may to ten or twelve pounds of Wardens, put in about twenty
grains of Amber, and one, or at most, two grains of Musk, ground with a
little Sugar, and so put in at the last. Though the Wardens be not covered
over with the Syrup in the stewing by a good deal, yet the steam, that
riseth and cannot get out, but circulateth, will serve both to stew them,
and to make them red and tender.

SWEET MEAT OF APPLES

My Lady Barclay makes her fine Apple-gelly with slices of John apples.
Sometimes she mingles a few Pippins with the John's to make the Gelly. But
she liketh best the John's single, and the colour is p