tand over a slow fire drying, keeping it
stirring till it comes clear from the bottom of your pan, them lie them
upon plates or boards to dry.

362. _To make green Paste of_ PIPPENS.

Take green pippens, put them into a pot and cover them, let them stand
infusing over a slow fire five or six hours, to draw the redness or
sappiness from them and then strain them thro' a hair sieve; take two
pounds of sugar, boil it to a candy height, put to it two pounds of the
pulp of your pippens, keep it stirring over the fire till it comes
clean from the bottom of your pan, then lay it on plates or boards, and
set it in an oven or stove to dry.

363. _To make red Paste of_ PIPPENS.

Take two pounds of sugar, clarify it, then take rosset and temper it
very well with fair water, put it into your syrrup, let it boil till
your syrrup is pretty red colour'd with it, then drain your syrrup
thro' a fine cloth, and boil it till it be at candy-height, then put to
it two pounds and a half of the pulp of pippens, keeping it stirring
over the fire till it comes clean from the bottom of the pan, then lie
it on plates or boards, so dry them.

364. _To preserve_ FRUIT _green_.

Take your fruit when they are green, and some fair water, set it on the
fire, and when it is hot put in the apples, cover them close, but they
must not boil, so let them stand till thye be soft, and there will be a
thin skin on them, peel it off, and set them to cool, then put them in
again, let them boil till they be very green, and keep them whole as
you can; when you think them ready to take up, make your syrrup for
them; take their weight in sugar, and when your syrrup is ready put the
apples into it, and boil them very well in it; they will keep all the
year near some fire.

You may do green plumbs or other fruit.

365. _To make_ ORANGE MARMALADE.

Take three or four seville oranges, grate them, take out the meat, and
boil the rinds whilst they are tender; shift them three or four times
in the boiling to take out the bitter, and beat them very fine in a
marble mortar; to the weight of your pulp take a pound of loaf sugar,
and to a pound of sugar you may add a pint of water, boil and skim it
before you put in your oranges, let it boil half an hour very quick,
then put in your meat, and to a pint take a pound and a half of sugar,
let it boil quick half an hour, stir it all the time, and when it is
boiled to a jelly, put it into pots or glasses; cover it