nd set them in a brown bread oven; when they
are baked lay them in a dripping pan, and flat them a little in your
pan; set them in a slow oven, and turn them every day whilst they be
through y dry; so keep them for use.

You may dry pippens the same way, only as your turn them grate over
them a little sugar.

376. _To preserve_ CURRANS _in bunches_.

Boil your sugar to the fourth degree of boiling, tie your currans up in
bunches, then place them in order in the sugar, and give them several
covered boilings, skim them quick, and let them not have above two or
three seethings, then skim them again, and set them into the stove in
the preserving pan, the next day drain them, and dress them in bunches,
strow them with sugar, and dry them in a stove or in the sun.

377. _To dry_ APRICOCKS.

To a pound of apricocks put three quarter of a pound of sugar, pare and
stone them, to a layer of fruit lie a layer of sugar, let them stand
till the next day, then boil them again till they be clear, when cold
take them out of the syrrup, and lay them upon glasses or china, and
sift them over with double refined sugar, so set them on a stove to
dry, next day if they be dry enough turn them and sift the other side
with sugar; let the stones be broke and the kernels blanch'd, and give
them a boil in the syrrup, then put them into the apricocks; you must
not do too many at a time, for fear of breaking them in the syrrup; do
a great many, and the more you do in it, the better they will taste.

378. _To make_ JUMBALIS _another Way_.

Take a pound of meal dry, a pound of sugar finely beat, mix them
together; then take the yolks of five or six eggs, as much thick cream
as will make it up to a paste, and some corriander seeds; roll them and
lay them on tins, prick and bake them in a quick oven; before you set
them in the oven wet them with a little rose-water and double refin'd
sugar, and it will ice them.

379. _To preserve_ ORANGES _Whole_.

Take what quantity of oranges you have a mind to preserve, chip off the
rind, the thiner and better, put them into water twenty-four hours, in
that time shift them in the water (to take off the bitter) three times;
you must shift them with boiling water, cold water makes them hard; put
double the weight of sugar for oranges, dissolve your sugar in water,
skim it, and clarify it with the white of an egg; before you put in
your oranges, boil them in syrrup three or four times, three or four