old pot them up.

_To dry Pippins or Pears._

Take your Pippins, Pears, Apricocks, pare them, and lay them in a broad
earthen pan one by one, and so rowl them in searsed Sugar as you flower
fried fish; put them in an Oven as hot as for manchet, and so take them
out, and turn them as long as the Oven is hot; when the Oven is of a
drying heat, lay them upon a Paper, and dry them on the bottom of a
Sieve; so you may do the least Plum that is.

_To dry Pippins or Pears another way._

Take Pippins or Pears, and lay them in an earthen Pan one by one, and
when they be baked plump and not broken, then take them out, and lay
them upon a Paper, then lay them on a Sieves bottom, and dry them as you
did before.

_To dry Apricocks tender._

Take the ripest of the Apricoks, pare them, put them into a silver or
earthen skillet, and to a pound of Apricocks put three quarters of a
pound of Sugar, set your Apricocks over your fire; stirring them till
they come to a pulp, and set the Sugar in another skillet by boiling it
up to a good height, then take all the Apricocks, and stir them round
till they be well mingled, then let it stand till it be something cold
and thick, then put it into cards, being cut of the fashion of an
Apricock, and laid upon glass plates; fill the Cards half full, then set
them in your stove, but when you find they are so dry that they are
ready to turn, then provide as much of your pulp as you had before, and
so put to every one a stove, when they are turned, (which you must have
laid before) & pour the rest of the Pulp upon them, so set them into
your stove, turning them till they be dry.

_To dry Plums._

Take a pound of Sugar to a pound of Plums, pare them, scald your Plums,
then lay your Plums upon a sieve till the water be drained from them,
boil your Sugar to a Candy height, and then put your Plums in whilst
your syrup is hot, so warm them every morning for a week, then take them
out, and put them into your stove and dry them.

_To dry Apricocks._

Take your Apricocks, pare and stone them, then weigh half a pound of
sugar to a pound of Apricocks, then take half that sugar, and make a
thin syrup, and when it boileth, put in the Apricocks; then scald them
in that syrup; then take them off the fire, and let them stand all night
in that syrup, in the morning take them out of that syrup, and make
another syrup with the other half of the sugar, then put them in, and
preserve them t