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Preserves
Orange Clear Cakes
Make some strong pippin jelly & put 3 pts. of it with the
meat of 3 oranges into a preserving pan & let it boyle together
till half a pint is consumed, then run it thro' a jelly bagg, take
the juice of 2 Lemmons & one Orange with a handful of
sugar, & give it 2 or 3 boils, then put it into yr. half pints of jelly
& scald it together. take it off the fire & put to it 3 pd. & 1.2 of sugar
stirring it all the while you put the sugar in, then give it another
scald. put it into a pan with a strainer in it, fill it into potts.
& set it in your stove.

To make Buttered Orange
Rasp the peel of 2 oranges into half a pint of water, put to
it half a pt. of orange juice & 6 eggs except 2 of the whites.
with as much sugar as will sweeten it, strain it & set it on
the fire when it is thick put in a piece of butter as big as a
nut, keep it stirring till tis cold.

Dry'd Apricots
Stone & pare Apricots put half their weights in sugar beaten
fine fill the holes with sugar as you do them. cover them
with the rest of the sugar let them lye 8 or 10 hours. then boyle
them pretty fast till they look clear, let them stand one day
take them clear from the sirrup. put them upon dishes to dry.
sift some fine sugar over them. when some are dry turn them &
sift more over them.