it a
boil and skim it, then put in your damsins, let them have one scald,
and set them by whilst cold, then scald them again, and continue
scalding them twice a day whilst your syrrup looks thick, and the
damsins clear; you must never let them boil; do 'em in a brass pan, and
do not take them out in the doing; when they are enough put them into a
pot, and cover them up with a paper dip'd in brandy.

355. _How to keep_ DAMSINS _for_ TARTS.

Take damsins before they are full ripe, to every quart of damsins put a
pound of powder sugar, put them into a pretty broad pot, a layer of
sugar and a layer of damsins, tie them close up, set them in a slow
oven, and let them have a heat every day whilst the syrrup be thick,
and the damsins enough; render a little sheep suet and pour over them,
to keep them for use.

356. _To keep_ DAMSINS _another Way_.

Take damsins before they be quite ripe, pick off the stalks, and put
them into dry bottles; cork them as you would do ale, and keep them in
a cool place for use.

357. _To make_ MANGO _of_ CODLINS.

Take codlins when they are at their full growth, and of the greenest
sort, take a little out of the end with the stalk, and then take out
the core; lie them in a strong salt and water, let them lie ten days or
more, and fill them with the same ingredients as you do other mango,
only scald them oftner.

358. _To pickle_ CURRANBERRIES.

Take currans either red or white before they are thoroughly ripe; you
must not take them from the stalk, make a pickle of salt and water and
a little vinegar, so keep them for use.

They are proper for garnishing.

359. _To make_ Barberries _instead of preserving_.

Take barberries and lie them in a pot, a layer of barberries and a
layer of sugar, pick the seeds out before for garnishing sweet meats,
if for sauces put some vinegar to them.

360. _To keep_ Asparagus _or_ Green Pease _a Year_.

Take green pease, green them as you do cucumbers, and scald them as you
do other pickles made of salt and water; let it be always new pickle,
and when you would use them boil them in fresh water.

361. _To make white Paste of_ PIPPENS.

Take some pippens, pare and cut them in halves, and take out the cores,
then boil 'em very tender in fair water, and strain them thro' a sieve,
then clarify two pounds of sugar with two whites of eggs, and boil it
to a candy height, put two pounds and a half of the pulp of your
pippens into it, let it s