tity of syrup for them; and when you have scummed them well, clear it with the white of an egg, when that is done put in your apples again, and let them boil in the syrup till it be clear; then put in as much cochineal as will make them of a good colour; sometimes take the apples out least they should break, and let the syrup all night, and in the morning set it over the fire, which must be of charcoal; let it boil up, then take the apples out, and put them in again; when your syrup is boiled to a thickness for keeping, and your apples a good colour, shred your lemon peel, and put in it half an ounce of candied orange, cut in thin slices; put your apples into the pot you design to keep them in, and when your syrup is half cold put it on your apples, and put them up for use.
To dry Golden Pippins.
Pare your pippins, and make a hole in them, as directed for preserving them; then weigh them, and boil them till tender; take them out of the water, and to every pound of pippins take a pound and a half of loaf sugar, and boil it till blows very strong; then put in the fruit, and boil it very quick till the sugar flows all over the pan; let them settle, cool them, scum them, and set them by till the next day; then drain them and lay them out to dry, dusting them with fine sugar before you put them into the stove; the next day turn them and dust them again; when dry pack them up.
