reserve green APRICOCKS._

Take Apricocks before the Stones are very hard; wet them, and lay
them in a coarse Cloth; put to them two or three large Handfuls of
Salt, rub them 'till the Roughness is off, then put them in scalding
Water; set them over the Fire 'till they almost boil, then set them
off the Fire 'till they are almost cold; do so two or three Times;
after this, let them be close cover'd; and when they look to be
green, let them boil 'till they begin to be tender; weigh them, and
make a Syrup of their Weight in Sugar, to a Pound of Sugar allowing
half a Pint of Water to make the Syrup; let it be almost cold before
you put in the Apricocks; boil them up well 'till they are clear;
warm the Syrup daily, 'till it is pretty thick. You may put them in
a Codling-Jelly, or Hartshorn Jelly, or dry them as you use them.

_To make Goosberry CLEAR-CAKES._

Take a Gallon of white Goosberries, nose and wash them; put to them
as much Water as will cover them almost all over, set them on an hot
Fire, let them boil a Quarter of an Hour, or more, then run it thro'
a Flannel Jelly-Bag; to a Pint of Jelly have ready a Pound and half
of fine Sugar, sifted thro' an Hair Sieve; set the Jelly over the
Fire, let it just boil up, then shake in the Sugar, stirring it all
the while the Sugar is putting in; then set it on the Fire again,
let it scald 'till all the Sugar is well melted; then lay a thin
Strainer in a flat earthen Pan, pour in your Clear-Cake Jelly, and
turn back the Strainer to take off the Scum; fill it into Pots, and
set it in the Stove to dry; when it is candy'd on the Top, turn it
out on Glass; and if your Pots are too big, cut it; and when it is
very dry, turn it again, and let it dry on the other Side; twice
turning is enough. If any of the Cakes stick to the Glass, hold them
over a little Fire, and they will come off: Take Care the Jelly does
not boil after the Sugar is in: A Gallon of Goosberries will make
three Pints of Jelly; if more, 'twill not be strong enough.

_To make GOOSBERRY-PASTE._

Take the Goosberries, nose and wash them, put to them as much Water
as will almost cover them, and let them boil a Quarter of an Hour;
then strain them thro' a thin Strainer, or an Hair-Sieve, and allow
to a Pint of Liquor a Pound and half of fine Sugar, sifted thro' a
Hair-Sieve; before you put in the Sugar, set the Liquor on the Fire,
let it boil, and scum it; then shake in the Sugar, set it on the
Fire again, and