or use.

You must not wash your mushrooms.

444. _To preserve_ APRICOCKS _another Way_.

Take your apricocks before they are full ripe, pare them and stone
them, and to every pound of apricocks take a pound of lump loaf sugar,
put it into your pan with as much water as will wet it; to four pounds
of sugar take the whites of two eggs beat them well to a froth, mix
them well with your sugar whilst it be cold, then set it over the fire
and let it have a boil, take it off the fire, and put in a spoonful or
two of water, then take off the skim, and do so three or four times
whilst any skim rises, then put in your apricocks, and let them have a
quick boil over the fire, then take them off and turn them over, let
them stand a little while covered, and then set them on again, let them
have another boil and skim them, then take them out one by one; set on
your syrrup again to boil down, and skim it, then put in your apricocks
again, and let them boil whilst they look clear, put them in pots, when
they are cold cover them over with a paper dipt in brandy, and tie
another paper at the top, set them in a cool place, and keep them for
use.

445. _To pickle_ MUSHROOMS _another Way_.

When you have cleaned your mushrooms put them into a pot, and throw
over them a handful of salt, and stop them very close with a cloth, and
set them in a pan of water to boil about an hour, give them a shake now
and then in the boiling, then take them out and drain the liquor from
them, wipe them dry with a cloth, and put them up either in white wine
vinegar or distill'd vinegar, with spices, and put a little oil on the
top.

They don't look so white this way, but they have more the taste of
mushrooms.

446. _How to fry_ MUSHROOMS.

Take the largest and freshest flaps you can get, skin them and take out
the gills, boil them in a little salt and water, then wipe them dry
with a cloth; take two eggs and beat them very well, half a spoonful of
wheat-flour, and a little pepper and salt, then dip in your mushrooms
and fry them in butter.

They are proper to lie about stew'd mushrooms or any made dish.

447. _How to make an_ ALE POSSET.

Take a quart of good milk, set it on the fire to boil, put in a handful
or two of breadcrumbs, grate in a little nutmeg, and sweeten it to your
taste; take three jills of ale and give it a boil; take the yolks of
four eggs, beat them very well, then put to them a little of your ale,
and mix all your ale