Cream from the
fire, and stir in your Eggs, then have your Sack warmed in a Bason, and
when the Cream and Eggs are well mixed, put it to the Sack, and sweeten
it to your taste with fine Sugar, and let it stand over a Skillet of
seething water for a while.

169. _To preserve Pippins in thin slices in Jelly._

Take of the fairest Pippins, pare them, and slice them into cold water,
to every pound of Pippins take a pound of Sugar, and a Pint of Water,
boil it and scum it, then shake your Pippins clean from the water, and
put them into the Syrup, boil them very clear and apace, then put in
some thin Chips, or Orange or Citron preserved, and to one Pound of
Pippin, put the Juice of two Oranges and one Limon, then boil them a
little longer till you see they will jelly, and then put them into
Glasses, but take heed you lay them in carefully, and lay the Chips here
and there between, and warm the Jelly and put softly over them.

170. _To preserve Currans in Jelly._

Take the fairest and pick them from the Stalks, and stone them, and take
their weight in sugar, wet it with water, boil it and scum it, then put
in your Currans, and boil them up quick, shake them often and scum them,
and when they will jelly, they are enough; then put them into Glasses;
thus you may do white and red both, and they will be in a stiff Jelly,
and cut very well, do not cover them before they be cold.

171. _To preserve ripe Apricocks._

Take them and stone them, and weigh them, and to every Pound of
Apricocks take a Pound of fine Sugar beaten small, then pare your
Fruit, and as you pare them, cast some Sugar over them, and so do till
all be done, then set them on the fire, and let the Sugar melt but
gently, then boil them a little in the Syrup, and set them by till the
next day, then boil them quick, and till they be very clear, then put
them in Pots, and boil the Syrup a little more, and put it to them, if
you would have them in Jelly, you must put some of the Infusion of
Goosberries, or of Pippins into your Syrup, and add more Sugar to it.

172. _To preserve Cornelions._

Take the fairest and weigh them, then take their weight in Sugar, and
lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till
all be in, and let your last Lay be Sugar, then put a little water into
the midst of the Pan, and set it on the fire, and when the Sugar is
melted boil them up quick, and take them often and shake them, and scum
them, when you