then take it off, and let it cool a little. Have ready sheets of glass very smooth, about the thickness of parchment, which is not very thick. You must spread it on the glasses with a knife, very thin, even, and smooth; then set it in the stove with a slow fire: If you do it in the morning, at night you must cut it into long pieces with a broad case-knife, and put your knife clear under it, and fold it two or three times over, and lay them in a stove, turning them sometimes till they are pretty dry; but do not keep them too long, for they will lose their colour. If they do not come clean off your glasses at night, keep them till next morning.
How to make the thin apricot chips.
TAKE your apricots or peaches, pare them and cut them very thin into chips, and take three quarters of their weight in sugar, it being finely fierced; then put the sugar and the apricots into a pewter dish, and set them upon coals; and when the sugar is all dissolved, turn them upon the edge of the dish out of the syrup, and so set them by. Keep them turning till they have drank up the syrup; be sure they never boil. They must be warmed in the syrup once every day, and so laid out upon the edge of the dish till the syrup be drank.
How to make little French biscuits.
TAKE nine new-laid eggs, take the yolks of two out, and take out the treddles, beat them a quarter of an hour, and put in a pound of fierced sugar, and beat them together three quarters of an hour, then put in three quarters of a pound of flour, very fine and well dried. When it is cold, mix all well together, and beat them about half a quarter of an hour, first and last. If you please put in a little orange-flower water, and a little grated lemon-peel; then drop them about the bigness of a half crown, (but rather long than round) upon doubled paper a little buttered, fierce some sugar on them, and bake them in an oven, after manchet.
How to preserve pippins in jelly.
TAKE pippins, pare, core, and quarter them; throw them into fair water, and boil them till the strength of the pippins be boiled out, then strain them through a jelly bag, and to a pound of pippins take two pounds of double-refined sugar, a pint of this pippin liquor, and a quart of spring-water; then pare the pippins very neatly, cut them into halves slightly cored, throw them into fair water. When your sugar is melted, and yoursyrup
