plumbs in, let them soak till you see they loosen their skin; then take them off, strain them through a sieve, and put them into a pan over the fire, to make them throw off their water, keeping stirring them till you see you paste is a little thick; take them off, and proceed as directed for apricots.
To make Peach Paste
Take any quantity of peaches, cut them small in an earthen pot, and do precisely as before.
To make Lemon and Citron Paste.
Cut off the hard knobs at both ends, core them through and through, boil them in water till they are tender; take them off and put them into cold water a moment, drain them, by pressing them in a linen cloth, to get the water out, then pound and sift them; upon a quarter o a pound of marmalade, put half a pound of clarified sugar, simmer it a while together to mix, stirring it continually, add proceed as with the other.
To make Apple Paste.
Take what quantity of golden pippins you think proper, which boil whole in a pan of water, without paring them; when you see they are well done, take them off, and put them in a draining sieve; then take a horse-hair sieve, very open, and strain them through; when that is done, put them in the preserving-pan,, and proceed as directed for apricots.
