To preserve barberries.
TAKE the ripest and best barberries you can find: take the weight of them in sugar; then pick out the seeds and tops, wet your sugar with the juice of them, and make a syrup; then put in your barberries, and when they boil, take them off and shake them and set them on again, and let them boil, and repeat the same, till they are clean enough to put into glasses.
Wiggs.
TAKE three pounds of well-dried flour, one nutmeg, a lit- tle mace and salt, and almost half a pound of carraway comfits; mix these well together, and melt half a pound of butter in a pint of sweet thick cream, fix spoonfuls of good sack, four yolks and three whites of eggs, and near a pint of good light yeast; work there well together, and cover if, and set it down to the fire to rise: then let them rest, and lay the remainder, the half pound of carraways on the top of the wiggs, and put them upon papers well floured and dried, and let them have as quick an oven as for tarts.
To make fruit wafers; codlings or plumbs to best.
TAKE the pulp of fruit, rubbed through a hair-sieve, and to three ounces of pulp take six ounces of sugar, finely sierced; dry your sugar very well, till it be very, hot, heat the pulp also very hot, and put it to your sugar, and heat it on the fire, till it be almost at boiling; then pour it on the glasses or trenchers, and set it on the stove, till you see it will leave the glasses, (but before it begins to candy) take them off, and turn them upon papers in what form you please; you may colour them red with clove gilliflowers steeped in the juice of lemon.
How to make marmalade of oranges.
TAKE the oranges and weigh them; to a pound of oranges take half a pound of pippins, and almost half a pint of water; a pound and a half of sugar; pare your oranges very thin, and save the peelings, then take off the skins, and boil them till they are very tender, and the bitterness is gone out of them, In the mean time pare your pippins, and slice them into water, and boil them till they arc clear, pick out the meat from the skins of your oranges, before you boil them; and add to that meat the meat of one lemon; then take the peels you have boiled tender, and shred them, or cut them into very thick slices, what lengthyou
