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(61)
Preserves of C

To make Apple Jelly for all sorts of Sweetmeats
Let the Water boil in the Pan you intend to make it in when
the Apples are pared & quarter'd put them into boiling water. let there
be no more water than just to Cover 'em. make them boil as fast as
possible, & when your Apples are all to peices, put in about a quart more
of Water, let them boile at least half an hour, & run it thro' a Jelly bag.
in the Summer, Codlings are best; in Sept golden Runnets & in winter,
Pippins.

To make Apricock Chips
Sift double refined Sugar thro' a Lawn Seive on a pewter Marzareen
cut the Chips as thick as you can & lay them on the Seive, then cover
them over with Sugar, set them in the sun, turn them till they are quite
dry, they must not be quite ripe.

To Dry Plumbs of any sort without Sugar
Gather the Pmubs not too ripe, nor in the heat of the day, run a needle
thro' the Skin of each of them & lay them on a wire sieve so as not
to touch one another. set them in a declining Oven, let 'em stand twelve
hours, then set them by, repeat ye same a second & third time. If yr Plumbs
are large, they will require a 4th or 5th time. you must turn them every time
when they are just going into the Oven, they will dry by this means so well
that you may keep them all the Winter in boxes, in a dry place. some of
them will Candy on the outsides, the Mussle plumb is good for this use
this is the French way of drying Plumbs.

To Preserve Grapes
Peel the Grapes & stone 'em put 'em in a pan cover'd very Close & let 'em boil,
set 'em sometimes off & then on the fire, till they are very green, then drain
all the Juice from 'em, & to a pd of Grapes, put a pd & 1/2 of Sugar & 2 a pd of Apple
Jelly, let 'em boil very fast till they are Clear, & Jelly very well, & put 'em in pots or glasses

(61)
Preserves of C

To make Apple Jelly for all sorts of Sweetmeats
Let the Water boil in the Pan you intend to make it in when
the Apples are pared & quarter'd put them into boiling water. let there
be no more water than just to Cover 'em. make them boil as fast as
possible, & when your Apples are all to peices, put in about a quart more
of Water, let them boile at least half an hour, & run it thro' a Jelly bag.
in the Summer, Codlings are best; in Sept golden Runnets & in winter,
Pippins.

To make Apricock Chips
Sift double refined Sugar thro' a Lawn Seive on a pewter Marzareen
cut the Chips as thick as you can & lay them on the Seive, then cover
them over with Sugar, set them in the sun, turn them till they are quite
dry, they must not be quite ripe.

To Dry Plumbs of any sort without Sugar
Gather the Pmubs not too ripe, nor in the heat of the day, run a needle
thro' the Skin of each of them & lay them on a wire sieve so as not
to touch one another. set them in a declining Oven, let 'em stand twelve
hours, then set them by, repeat ye same a second & third time. If yr Plumbs
are large, they will require a 4th or 5th time. you must turn them every time
when they are just going into the Oven, they will dry by this means so well
that you may keep them all the Winter in boxes, in a dry place. some of
them will Candy on the outsides, the Mussle plumb is good for this use
this is the French way of drying Plumbs.

To Preserve Grapes
Peel the Grapes & stone 'em put 'em in a pan cover'd very Close & let 'em boil,
set 'em sometimes off & then on the fire, till they are very green, then drain
all the Juice from 'em, & to a pd of Grapes, put a pd & 1/2 of Sugar & 2 a pd of Apple
Jelly, let 'em boil very fast till they are Clear, & Jelly very well, & put 'em in pots or glasses