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Preserves & C

Stew'd Apples

Take 3 pts. of Spring Water 2 a p.d of fine Sugar. boyle it
& Scum it, then have some Lemon peel cut very thin &
small, let that boyle in the Syrup, & 20 Pippins cut into halves
pared; & Cored, keep the cored side upwards. let 'em boyle till
they are tender. then add 1/2 a p.d of Sugar, w.ch must first be dissolved
in the juice of 2 Lemons, let them boyle a very little more & serve
it up. they may be eat hot or cold.

Another Way
Cut y.r Apples in halves & core them, take 1.2 a p.t of White
Wine a pt. of Water a little Cinamon, Lemon peel, sweeten
it to y.r taste, let them boyle till they are tender, turn 'em
some times, when they are enough take out the Apples, lay 'em
in a China Dish, then Squeexe the juice of a lemon into
the Liquor, let them boyle 1/4 of an hour, pour it upon y.e Apples

To Preserve Barberrys

Take the finest Barberrys you can get pick em of or you
May lit them remain or wash em and put 2 pound of Lofe
Sugar to a pound of Barberrys let your Sugar be in large
nubs just dip it in Soft watter and put in your pan
set it over the fire till it is disolvd when it boils []
it and let it stand untill cold then put in your Barbearys
let them do very gentely over a slow fire take them on []
if as you see the Fire to fierce you must be very carfull
if thay are done to much the meddely will come out
and they will be nothing but hulls when done skin
them out and boil the Syrup, again when coild []
it and let it Stand till cold and put it to []

Serve them as other sweet meets