ppins, and give them a good Boil; let them cool a little, then give
them another Boil; then if you have, for example a Dozen of Pippins,
take a Pound of Sugar, and boil it till it blows very strong; then put
in Half a Pint of Pippin Jelly and the Juice of three or four Lemons;
boil all together, and put to the Golden-Pippins; give them all a
Boil, scum them, and put them into the Glasses or Pots.

_To dry Golden-Pippins._

Pare your Pippins, and make a Hole in them, as above, then weigh them,
and boil them till tender; then take them out of the Water, and to
every Pound of Pippins take a Pound and a Half of Loaf-Sugar, and boil
it till it blows very strong; then put in the Fruit, and boil it very
quick, till the Sugar flies all over the Pan; then let them settle,
and cool them, scum them, and set them by till the next Day, then
drain them, and lay them out to dry, dusting them with fine Sugar
before you put them into the Stove; the next Day turn them and dust
them again, when dry, pack them up.

_Note_, You must dry them in Slices or Quarters, after the same
Manner.

_To make Orange Clear-Cakes._

Take the best Pippins, pare them into as much Water as will cover
them; boil them to a Mash; then press out the Jelly upon a Sieve, and
strain it through a Bag, adding Juice of Oranges to give it an
agreeable Taste: To every Pound of Jelly take one Pound and a Quarter
of Loaf Sugar, boil it till it cracks, then put in the Jelly and the
Rind of a grated Orange or two, stir it up gently over a slow Fire,
till all is incorporated together; then take it off, and fill your
Clear-cake Glasses, what Scum arises on the Top, you must carefully
rake off before they are cold, then put them into the Stove; when you
find them begin to crust upon the upper Side, turn them out upon
Squares of Glasses, and put them to dry again; when they begin to have
a tender Candy, cut them into Quarters, or what Pieces you please, and
let them dry till hard, then turn them on Sieves; when thorough dry,
put them up into your Boxes.

_Note_, As they begin to sweat in the Box, you must shift them
from Time to Time, and it will be requisite to put no more than
one Row in a Box at the Beginning, till they do not sweat.

Lemon-colour Cakes are made with Lemons, as these.

_To make Pomegranate Clear-Cakes._

Draw your Jelly as for the Orange Clear-Cakes, then boil into it the
Juice of two or three Pomegranate-seeds, and a