down your syrrup as
thick as you would have it, then pour it over your apples; when you
dish them, stick them with long bits of candid orange, and some with
almonds cut in long bits, to serve them up.

You must stew them the day before you use them.

277. _To stew_ APPLES _another Way_.

Take kentish pippens or john apples, pare and slice them into fair
water, set them on a clear fire, and when they are boiled to mash, let
the liquor run through a hair-sieve; boil as many apples thus as will
make the quantity of liquor you would have; to a pint of this liquor
you must have a pound of double refin'd loaf sugar in great lumps, wet
the lumps of sugar with the pippen liquor, and set it over a gentle
fire, let it boil, and skim it well: whilst you are making the jelly,
you must have your whole pippens boiling at the same time; (they must
be the fairest and best pippens you can get) scope out the cores, and
pare them neatly, put them into fair water as you do them; you must
likewise make a syrrup ready to put them into, the quantity as you
think will boil them in a clear; make the syrrup with double refin'd
sugar and water. Tie up your whole pippens in a piece of fine cloth or
muslin severally, when your sugar and water boils put them in, let them
boil very fast, so fast that the syrrup always boils over them;
sometimes take them off, and then set them on again, let them boil till
they be clear and tender; then take off the muslin they were tied up
in, and put them into glasses that will hold but one in a glass; then
see if your jelly of apple-johns be boiled to jelly enough, if it be,
squeeze in the juice of two lemons, and let it have a boil; then strain
it through a jelly bag into the glasses your pippens were in; you must
be sure that your pippens be well drained from the syrrup they were
boiled in; before you put them into the glasses, you may, if you
please, boil little pieces of lemon-peel in water till they be tender,
and then boil them in the syrrup your pippens were boiled in; then take
them out and lay them upon the pippens before the jelly is put in, and
when they are cold paper them up.

278. _To make_ PLUMB GRUEL.

Take half a pound of pearl barley, set it on to cree; put to it three
quarts of water; when it has boiled a while, shift it into another
fresh water, and put to it three or four blades of mace, a little
lemon-peel cut in long pieces, so let it boil whilst the barley be very
soft; if it be t