216. _To dry Apricocks._
Take your fairest Apricocks and stone them, then weigh them, and as you
pare them, throw them into cold water, have in readiness their weight in
fine sugar, wet it with some of the water they lie in, and boil it to a
Candy height, then put in your Apricocks, and boil them till they are
clear, when they have lain three or four days in the Syrup, lay them out
upon Glasses to dry in a stove, and turn them twice a day.
217. _To make rough Marmalade of Cherries._
Stone your Cherries, and infuse them in a long Gallipot in a Kettle of
boiling water, when they are all to pieces, then take their weight in
fine Sugar boiled to a Candy height with a little water, then put in
your Apricocks and stir them over a slow fire, but do not let it boil,
when it will jelly, put it into Glasses.
218. _To make smooth Marmalade of Cherries._
Infuse them as you do the other, then strain them hard, and boil the
Juice with a Candy as you do the other.
219. _To make white Trencher-Plates which may be eaten._
Take two Eggs beaten very well, Yolks and Whites, two spoonfuls of Sack,
one spoonful of Rosewater, and so much flower as will make it into a
stiff Paste, then roule it thin, and then lay it upon the outsides of
Plates well-buttered, cut them fit to the Plates, and bake them upon
them, then take them forth, and when they are cold, take a pound of
double refin'd Sugar beaten and searced, with a little Ambergreece, the
White of an Egg and Rosewater, beat these well together, and Ice your
Plates all over with it, and set them into the Oven again till they be
dry.
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